Salmon Papillotte with Leek and Onion Fondue
Recipes
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Salmon Papillotte with Leek and Onion Fondue
Salmon Papillotte with Leek and Onion Fondue
Salmon Papillotte with Leek and Onion Fondue
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Description:
Cooking food en papillote (in a closed packet) has a number of benefits. For one, you can prepare individual portions of food. This is especially useful if you are trying to learn portion control for healthy weight maintenance. Cooking in a packet also means that you can cook with the barest minimum of fat, because the food won't stick to the pan. Third, there are no pans to clean up. |
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Preparation:
In a saucepan, melt the butter, sweat in the onion for 4 to 6 minutes, until soft then add the leek. Cook on medium heat, stirring, for 15 to 20 minutes or until soft and tender. Brush the olive oil in the very center of the aluminum foil paper. Season each side of the salmon with a big pinch of salt and several grinds of pepper, and lay the salmon, its most attractive side up, on the buttered area of the paper. Top generously onion and leek fondue, spread on top of the salmon fillet. Scatter the thyme sprigs over and around the fish. Lift the shorter sides of the aluminum foil so the edges meet right above the salmon, like a tent. Fold over several times, and then fold the sides together. Crimp the folds tightly with your fingers, or use several pins at the end to seal the package completely. To serve, carefully transfer the package to a dinner plate, and simply unfold or cut the parchment open. If you would rather remove the package before eating, cut or tear the paper alongside the fillet, and slide the fish right onto the plate. |
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Notes:
Good to know: The term "en papillote" comes from the French word for butterfly (papillote), because the parchment packet traditionally used for wrapping up the food looks somewhat like a butterfly |
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