"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salmon en Papillote Recipe

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This recipe for Salmon en Papillote, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Sunday, August 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 salmon fillet, 8 ounces
1/4 cup fava beans, peeled
2 tablespoons olive oil
Salt and ground black pepper, to taste
2 tablespoons dry vermouth
2 tablespoons dry white wine
3 shitake mushrooms, thinly sliced
1 tablespoon shallots, chopped
1 teaspoon tarragon, chopped
1 egg white
1 heart-shaped parchment paper, large enough to enclose the fish and all the ingredients

Directions:
Directions:
Preheat oven to 375 degrees. Bring a pot of salted water to a boil. Meanwhile, fill a medium bowl halfway with ice water. Add the fava beans to the boiling water and blanch for 2 minutes. Drain and place the beans in the ice water to cool. Drain and set aside. Lay the parchment paper on a clean, dry surface. Coat with 1 tablespoon olive oil. Place salmon in the middle of the paper and drizzle with 1 tablespoon each of vermouth and white wine. Scatter the mushrooms, shallots, tarragon and fava beans around the fish. Season with salt and pepper and drizzle lightly with remaining olive oil. Seal the packet, using egg white as glue. Place the packet on a cookie sheet and bake in the oven until it begins to puff up, 10 to 12 minutes. Slice open packet and serve

Number Of Servings:
Number Of Servings:
1

 

 

 

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