Atlantic Salmon Baked in Parchment

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Atlantic Salmon Baked in Parchment with potato fennel puree and lobster butter
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • Serves Four

Ingredients

  • Lobster butter:
    • 1 Tbl Olive oil
    • 2 each Medium shallots, peeled and sliced
    • 5 each White peppercorns, cracked
    • 1 cup Dry white wine
    • 1/2 cup Vermouth
    • 1-1/2 cup Lobster stock
    • 5 oz Sweet butter, cubed
    • 3-4 sprig Fresh thyme, leaves only, chopped fine
    • 1/2 each Bay leaf
    • 1/2 each Juice of fresh lemon
  • Puree:
    • 3 each Russet potatoes, peeled and cut in half lengthwise
    • 2 each Fennel bulbs, cut in half and cored
    • 1 each Medium celery root, peeled and cut into quarters
    • 8 clove Garlic
    • 1/4 cup Extra virgin olive oil
    • 1/2 cup Heavy cream
  • Salmon:
    • 1-1/2 lbs Fresh Atlantic salmon filet, boneless and skinless
    • 1/2 each English cucumber, peeled, seeded and sliced into 1/4" slices
    • 1/2 each Celery stalk, washed and sliced into 1/8" slices
    • 2 each Large shallots, peeled and sliced into thin rings
    • 1 Tbl Sweet butter
    • 1/4 lb Sweet (unsalted) butter
    • 1 each Large shallot, peeled and minced fine
    • 1 Tbl Each: chopped chervil, Italian parsley and celery leaves
    • 1 each Juice of lemon
    • 1/2 cup Each: chervil, Italian parsley, mache and celery leaves
    • 1 tsp Virgin olive oil

Instructions

1. Prepare the salmon in parchment: Divide the salmon filet into four evenly sized portions (about 6 oz. each). Cut each portion through the center, but not quite all of the way, and fold the sides down exposing the end grain of the meat. Season well with salt and freshly ground black pepper.
In a suitable saute pan, saute the cucumber, celery and shallots in butter until they soften. Season lightly with salt and black pepper. Allow to cool.

In the work bowl of a food processor, puree the butter until soft and smooth, scraping the sides down often with a rubber spatula. Add the chopped herbs and lemon juice and puree to incorporate. Season to taste with salt and pepper.

Fold four pieces of parchment paper in half and cut into the shape of a large heart (see photos). Place one quarter of each of the sauteed vegetable onto the center of one side of the heart. Lay one of the salmon steaks over the vegetables then spread about two tablespoons of the herb butter evenly over the top. Fold the other side of the heart over the fish and seal the package by folding the sides repeatedly over.(see photo)

2. Prepare the puree: Steam the potato, fennel and celery root in a steamer until soft. Roast the garlic cloves, still in the skin, in the oven at 400 F. until the flesh becomes golden brown and soft then remove from the skin. Combine the fennel, olive oil and roasted garlic in the food processor and puree until smooth. Pass the potato and celery root through the fine plate of a food mill and follow with the pureed fennel. Heat the cream and stir it in then season to taste with salt and pepper. Keep in a warm place.

3. Prepare the sauce: Sweat the shallots in olive oil until translucent. Add the bay leaf, peppercorns, wine and vermouth and reduce slowly to 20% of original volume. Add the lobster stock and reduce again to 20% of original volume. Remove from the heat and whisk in the cubed butter, a small amount at a time and the fresh thyme. Add the lemon juice and salt and pepper to taste then strain through a fine strainer and reserve in a warm place.

4. Finish the dish: When ready to serve, roast the salmon in parchment paper on a baking pan in a very hot (500 F.) oven for eight to ten minutes or until the bags thoroughly inflates and the paper becomes light brown.

While the salmon is cooking, spoon the puree into the center of four warm plates. Toss the fresh herbs and celery leaves in a small bowl with the olive oil and season to taste with salt and pepper. Remove the salmon from the oven and open the bags. Transfer the salmon along with the vegetables onto the puree. (It is usually easy to open one end of the bag and slide the salmon out.) Top the roasted salmon with the tossed herb salad then ladle the sauce around the plates.
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