FILLET OF SALMON (BAKED IN PARCHMENT WITH SPARKLING WINE)"Cooking in parchment paper is a well-established technique in haute cuisine. The French term en papillote refers to a specific method whereby the food is placed in a parchment parcel. As the food bakes and lets off steam, the paper bubbles up into an attractive dome. At the table, the paper is slit open to release the aroma."
12 fingerling potatoes, blanched and halved
1 fennel bulb, julienned
2 carrots, peeled and julienned
2 lbs. salmon fillets cut into 6 portions
Kosher salt and white pepper to taste
3 lemons, sectioned, juice reserved
1/2 cup butter, cut into 6 pieces
1/2 cup chives, finely chopped
1/2 cup sparkling wine
Preheat oven to 400 degrees F.
Lay six 12-inch squares of parchment paper or foil on a countertop. On the bottom third of each square place 4 pieces of blanched fingerling potatoes, cut sides facing down. Divide the fennel and carrot into small piles on top of the potatoes.
Arrange the salmon on top of the vegetables and season with salt and pepper to taste. Distribute the lemon sections, butter and chives evenly over each piece of salmon. Pour equal amounts of the sparkling wine over top each piece of salmon.
Fold the parchment paper over and seal the edges by rolling them tightly. With the palm of your hand, press down on the rolled up seal to keep it from unraveling. Place the fish parcels on a baking sheet.
Bake for 10 minutes. Serve immediately, opening the parcels at the table.
Makes 6 servings
Adapted from source: Recipes in Wine Country by Tony De Luca
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Tuna and Noodles Parmesan (microwave)
- Shrimp Casserole Supreme
- St. Simon's Deviled Crab (using hard boiled eggs)
- French Fried Fish (batter fried, 1970's)
- Bayou Cafe Gumbo
- Catfish Nuggets (using bread crumbs and parmesan, baked)
- Tarragon Roasted Salmon with Sweet And Hot Mustard Sauce
- Baked Flounder, Haddock Ole and Alaska Lunch Casserole (1950's)
- Szechuan-Style Fish Fillets
- Ruth Reichl's Sriracha Shrimp Over Coconut Rice - My Kitchen Year
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!