Conference turris::cooks

134.0. "Salmon Baked in Parchment" by DREAMS::SIART () Fri Jun 07 1985 07:33

			Salmon Baked in Parchment
	
          Beverage Suggestion: 1983 Clinton Vineyards Seyval Blanc
		

			    4 servings

	  	1 celery rib, peeled and cut into thin
		  julienne  strips
		1 medium carrot, peeled and cut into thin
		  julienne strips 
		1 medium leek (white and tender green),
		  cut into thin julienne strips
		Vegetable oil
		8 salmon fillets (about 3 ounces each)
		4 teaspoons fresh lemon juice
		4 teaspoons dry white wine
		4 teaspoons bottle clam juice
		1 medium tomato - peeled, seeded
		  and diced
		8 sprigs of fresh tarragon or a pinch of dried
		1 tablespoon minced fresh chervil or parsley
		Freshly ground pepper


	1. Preheat the oven to 375'. In a medium pot of boiling 
	water, cook the celery, carrot and leek until crisp and
	tender, about 1 minute. Drain and rinse under cold run-
	ning water; drain and dry on paper towels.
	

        2. Cut 4 sheets of parchment or butchers paper into 20-
	inch-wide heart shapes. Lightly brush with oil. Spread
	one-fourth of the julienned vegetables over half of each
	heart. Put 2 salmon fillets on each bed of vegetables.
        

        3. In a small bowl, combine the wine, lemon juice and clam
	juice. Pour 1 tablespoon over each portion of fish.
	

        4. Sprinkle about 1 tablespoon of diced tomato over each.
	Mince 4 of the tarragon sprigs. Combine the minced or
	dried tarragon and the chervil and sprinkle evenly over each
	portion. Season with pepper to taste and top each with a 
	sprig of the remaining tarragon.
	

        5. Fold the other half of the heart over the salmon and, with
	a series of tight overlapping folds, seal the papillotes. 
	Place on a large baking sheet. Bake in the center of the oven
	for 10 minutes, or until the bags are puffed up. Serve at
	once, letting each guest cut the papillote open at the table.