Salmon Fillets Cooked "en Papillote"
By Gabriel Kreuther of Atelier at The Ritz-Carlton New York, Central Park
Adapted by StarChefs
3 Tablespoons butter
2 carrots, medium thinly sliced
2 celery stalks, thinly sliced
2 onions, small and thinly sliced
4 shallots, thinly sliced
4 salmon steaks, 6-7 ounces each, skin removed
8 button mushrooms, sliced
2 scallions, sliced
1 bunch asparagus, thin, heads only, split lengthwise
3 Tablespoons peanut oil
1 Lemon, cut into wedges
Note: The term "en papillote" refers to food baked inside a wrapping of greased aluminum foil or parchment paper. As food bakes and lets off steam, the package puffs into a dome shape. The package is slit open and peeled back at tableside to reveal the food and release savory aromas.
Preheat oven to 500�F. In a skillet over low heat, add 1 Tablespoon of cold butter. Add sliced carrots, celery, onions, and shallots. Stir, cover and cook for 3-5 minutes to soften. Season salmon on both sides with salt and pepper. Butter 4 large sheets of aluminum foil or parchment paper. Place a layer of cooked vegetables on the sheet. Place fish on top, and then cover with more vegetables. Dot with butter, salt and pepper. Add one tablespoon of water, sliced mushrooms, scallions and asparagus heads on top of cooked vegetables. Fold foil or parchment into a package, making sure to form a tight seal with space around the fish. Spread peanut oil on large sheet pan and place papillotes on the pan. Cook in oven for 7-10 minutes. Remove papillotes from oven and place on serving dish. Open and serve with lemon wedge.
A dry Chenin Blanc such as the Clos du Papillon 2000 Savenni�res