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Salmon: Fillet of Salmon Baked in Parchment

Source of Recipe


From "Recipes in Wine Country" by Tony De Luca






List of Ingredients



• 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
  






Instructions



1. Preheat oven to 400º 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.
   
   
2. Distribute the lemon sections, butter and chives evenly over each piece of salmon. Pour equal amounts of the sparkling wine over top of 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.
   
   
3. Place the fish parcels on a baking sheet and bake for 10 minutes. Serve immediately, opening the parcels at the table.
   
   Makes 6 servings.