Salmon with Vegetables in Parchment
Having my blog has introduced me to wonderful peoples around the globe. One of them is the owner/chef of La Serviette Blanche in Cannes. The below recipe is an adaptation of one of La Serviette Blanche meals. Easy to assemble, delicious and quite light. I served with Lemon butter rice. I used champagne because I had it in the refrigerator, good white wine would be perfect also. The lemon-parsley butter can be prepared and stored in the freezer. I like to make small rounds and used them as needed.
Having my blog has introduced me to wonderful peoples around the globe. One of them is the owner/chef of La Serviette Blanche in Cannes. The below recipe is an adaptation of one of La Serviette Blanche meals. Easy to assemble, delicious and quite light. I served with Lemon butter rice. I used champagne because I had it in the refrigerator, good white wine would be perfect also. The lemon-parsley butter can be prepared and stored in the freezer. I like to make small rounds and used them as needed.
- Carbohydrate 2.00975 g
- Cholesterol 0 mg
- Fat 0.1223124998875 g
- Fiber 0.742999980449677 g
- Protein 0.701 g
- Saturated Fat 0.019653749984466 g
- Serving Size 1 1 Serving (26g)
- Sodium 19.4615494791644 mg
- Sugar 1.26675001955032 g
- Trans Fat 0.0160090624969535 g
- Calories 11 calories
Step-by-step
- Preheat oven at 375 °.
- Place a large piece of parchment paper on the counter. Arrange a layer of snap peas, mushrooms, shallots, lemon zest. Top with salmon fillets. Sprinkle salt and pepper and drizzle with olive oil.
- Start folding the parchment paper. Before completely sealing it add some champagne or white wine and completely seal the salmon pockets.
- Bake in the hot oven for 25 to 30 minutes.
- Serve hot.
En papillote cooking relies on a specific thermal dynamic that the ingredient list omits entirely. Sealing food inside parchment paper creates a closed moisture chamber. As internal water reaches 212 degrees Fahrenheit, it vaporizes. This steam cannot escape the tightly crimped paper edges. The resulting pressure builds a mini convection oven. Fish proteins denature gently in this humid heat rather than drying out from direct radiation. Slice shallots uniformly to two millimeters thick so they soften at the same rate as the snap peas. Mushrooms release significant cellular water upon heating. This moisture mixes with the added alcohol and fat to create an internal braising liquid. Dry white wine or champagne provides organic acids that tenderize the fish muscle fibers. Substitute champagne with any dry white wine featuring high acidity, such as Sauvignon Blanc, maintaining a one-to-one volume ratio. Avoid sweet dessert wines because residual sugars caramelize prematurely at 375 degrees Fahrenheit and burn against the paper. Brush olive oil directly onto the fish surface before sealing. Fat acts as a hydrophobic barrier preventing excess waterlogging from the steaming vegetables. Parchment paper must be folded tightly with double-creased edges to trap steam effectively. Any gap allows vapor to vent, shifting the cooking mechanism from steam-poaching to dry roasting. Bake the packets for 25 to 30 minutes in a preheated oven. Opening the paper releases a concentrated burst of volatile aromatic compounds instantly. Overcooking destroys the delicate flaky texture of the salmon, causing muscle proteins to squeeze out white albumin coagulum. Plate the contents immediately while trapped heat remains high.
