Saturday, 16 October 2010

Salmon en papillote

I love baking salmon fillets (and other fish fillets for that matter) en papillote - it keeps the flesh super-moist, creates a sauce, reduces washing up and also seems to cut down on some of salmon's oilyness.  I take a sheet of foil and top it with a smaller sheet of baking parchment.  Then build the dish - you can simply put the fish in with a dot of butter, some lemon and seasoning.  Or you can put a bed of spinach, chard, julienned leeks, whatever, on the bottom first, then lay the fish on top.  I added some lemon and a tablespoon of Noilly Prat (white wine would be fine), then sealed the package tightly, placed on a baking tray and baked in a hot oven (200 degrees) for 20 minutes.  The smell when you unwrap the parcel is divine.  Serve as it is with the juices poured over, or pour the juices into a pan and boil for a minute, then stir in a spoonful of double cream or creme fraiche and some chives for a bit of indulgence.  I'll leave you to guess what we did.

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