Salmon in parchment paper with caramelized onions and currents

Fish baked [en papillote] in parchment paper at a very high temperature quickly steams the fish, locking in all the moisture and flavor. If you've never done this before, you'll kick yourself. This is so easy.

A little about parchment paper. This heat resistant silicone coated cooking paper is going to be avaialble in most grocery stores of any size. You'll probably find it in the baking section. Use it to wrap a food item to be baked such as the salmon here or use it as a pan liner for a batch of cookies. You can use the same sheet for multiple batches of cookies. Today, we're going to bake some salmon. We think you'll like how this turns out.

This version with onions and fruit is great, but if time is short and you want to make it simple, use the same technique but just add the wine and a few seasoning touches of your own and call it good. If you take the time to carmalize the onions and soak the currents in brandy, you will be rewarded.

Here’s what you need:

Here’s what you do:

In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.

Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more. Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.

Preheat oven to 475°F.

Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment "heart" and put a salmon fillet in middle of one side. Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over. Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.

Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly. You may notice that the bags thoroughly inflate and the paper becomes light brown.

Serve papillotes immediately, cutting them open at table.  Serves four.


Source: Winslow Way Cafe, Bainbridge Island WA

Sub Rosa Recipes



Step by Step Cooking en Papillote

TEAR off four 15-inch sheets of parchment paper. Fold each parchment sheet in half and cut out a large heart shape, using folded edge as center of heart.

UNFOLD each parchment heart. Place ingredients on one-half of each heart, near the fold.

FOLD over other half of each heart to enclose ingredients. Starting at top of each heart, make small overlapping folds to seal edges together. Twist the last fold at the bottom of heart several times to make a tight seal.

BAKE parchment packages on a large cookie sheet in preheated oven, 425 - 475°F. Place parchment packages on dinner plates. Carefully cut an "X" in the top of each package to allow steam to escape.