Salmon en Papillote with Saffron, Garlic, Julienned Vegetables, and White Wine

Name: Salmon en Papillote with Saffron, Garlic, Julienned Vegetables, and White Wine
Yield: Makes 4 Main-Course Servings
Ingredients: Salt; Four 6- to 8-ounce salmon or other firm-fleshed fish fillets or steaks, skin removed; 1 egg white, lightly beaten; About 20 fresh tarragon leaves; 1 leek, white part only, julienned; Pepper; 1 carrot, peeled and julienned; 1 small celeriac or turnip, peeled and julienned; ¾ cup dry white wine; 6 tablespoons butter

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The only time-consuming step of this dish is julienning the vegetables. If you are pressed for time, you can leave them out.

Ingredients

Four 6- to 8-ounce salmon or other firm-fleshed fish fillets or steaks, skin removed
Salt
Pepper

Fish course
Pescatarian
Gluten-free

Method

Season the fillets liberally on both sides with salt and pepper. Set aside.

In a small pot or medium saucepan, cook all the julienned vegetables in 2 tablespoons of the butter over medium heat, stirring regularly, for about 15 minutes, or until softened but not browned.

Place each fillet on a sheet of parchment paper as shown. Mound an equal amount of the vegetables on top of ea