Wednesday, July 16, 2008

Fillet of Salmon en Papillote


4 salmon pieces - 6-8 oz each
Fresh Black Pepper, as needed
Kosher salt, as needed
8 oz fish stock
4 oz white whine
4 tablespoons butter, unsalted
4 teaspoons minced shallots
4 tablespoons sliced scallions
4 oz brown mushrooms, sliced
4 slices lemon

Preheat oven to 400.

Cut parchment into a heart shape large enough to enclose the fillet.
(note: we used parchment rectangles and were taught how to fold it into a heart shape as we were sealing the paper)

Place salmon on the parchment heart. Sprinkle with salt and fresh pepper. Top with stock, wine, shallots, scallions, mushrooms, butter, and lemon slices.

Fold the paper over and seal the sides tightly.

Place individual bags on HOT tray or sizzler platter. Place in 400 degree oven for 5-8 minutes and serve immediately.

*Be careful when you cut the bag open... it WILL be hot!!!

Class 5 - Moist Heat

I think this has been my favorite class thus far. We really did a lot of cooking this evening. We discussed the various methods of using moist heat cooking, including steaming, En Papillote, shallow poaching, braising, and simmering.

Tonight we made:
*Braised Savory Swiss Steak (quite unlike anything my mother used to try to pass off as such)
*Aromatic Citrus Herb Butter for Steamed Asparagus
*Fillet of Salmon en Papillote
*Classic Chicken Eugenie
*And... a hand made Beurre Manie'. (uh... yum!)

I'll post recipes as I get the chance. The kids are CraZy already today!!!