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Coho Salmon En Papillote
4
4
Tablespoon Olive oil
Individual whole Coho Salmon; scaled, gutted and opened up flat
Salt
Freshly ground black pepper
1
1
8
1
1
4
1
/2 Pound Small new potatoes; sliced 1/4−inch thick
Cup Julienne onions
Slice Tomatoes; about 1/2−inch thick
/4 Cup Julienne preserved lemon
/2 Cup Kalamata olives; pitted and halved
Tablespoon Finely chopped fresh mild herbs; (such as basil, chervil, parsley, tarragon, etc.)
7 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and cut
a half heart shape, away from the fold. Open the parchment paper to reveal a
heart shape on a flat surface, and brush each with 1 tablespoon of olive
oil. Season the salmon with salt and pepper. Place each salmon on half of
the parchment sheet. Season the potatoes with salt and pepper. Place a layer
of the potatoes on each salmon. Season the onions with salt and pepper.
Secondly, place a layer of the onions over the potatoes. Season the tomatoes
with salt and pepper. Thirdly, place a layer of the tomatoes over the
potatoes. Next, place a layer of the preserved lemon over the tomatoes.
Finally, lay the olives over the lemons. Sprinkle the top of each salmon
with 1 tablespoon of the herbs. To close each bag, fold the second side of
the paper over the salmon, fold the bottom edge over the top, and work your
way edge over edge, folding and twisting, until the bag is sealed. Place
each bag on a baking sheet and bake until the aper is puffed up and golden
brown, for about 20 minutes. To serve, place a bag on each plate, slit the
bag in an "X", and fold back the paper. Serve hot.
Yield: 4 servings
Coho Salmon En Papillote
144
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