COOKING FRENCH IN FLORENCE
FULL RECIPES FROM EPISODE #1 - How to Make Debussy’s Favorite Treats & Musical Selections
Saumon aux Poireaux en Papillote
The ancient Papillote technique is very popular in various parts of the world and celebrated as a quick and easy way to prepare a healthy meal. The food is wrapped and steamed in the oven preserving the flavors and enhancing the taste. Prepare to experience ingredients in harmony with every bite of this recipe for Salmon and Leeks Baked in Parchment. As an added bonus, Chef shares how to properly julienne vegetables!
Servings: 4
INGREDIENTS
4 6-ounce boneless and skinless salmon fillets
1 large leek, white part only
1 large carrot
1 large celery stalk
2 ounces butter
¼ cup dry white wine or fish stock
½ cup cream
salt and white pepper
DIRECTIONS
Preheat oven to 350° F. Slice the leek, carrot and celery into matchsticks about 2 inches long. Sauté the vegetables in butter on medium hight heat for 1-2 minutes, until they are very hot. Add the wine and cream, salt, and pepper. Quickly reduce to a very thick sauce. Let cool.
Place each salted and peppered salmon fillet atop a square of parchment or baking paper and fold to seal. Place on rimmed baking sheet and bake until just cooked through, approximately 15 minutes. Open packages and serve.