Name: Salmon en Papillote with Shiitake Mushrooms
Yield: Makes 6 Main-Course Servings
Ingredients: 1 shallot, peeled, and finely chopped; 1 small clove garlic, finely chopped; 18 large shiitake mushrooms, stems removed (about 1½ pounds); 2 tablespoons butter; 6 tablespoons butter or 3 tablespoons porcini butter and 3 tablespoons tarragon butter; 12 tablespoons dry white wine; 1 egg white, if using parchment paper; pepper; salt; six 6-to 8-ounce salmon fillets with the skin and pin bones removed, all the same size

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

Baking is a convenient way to cook salmon because you can do other things (including being with your guests) while it’s cooking. Cooking en papillate, just a stylish way of describing baking in a paper bag, will provide you with another easy baking method because everything is put in the bag ahead of time and baked at the last minute. The guests can then amuse themselves by cutting open their own bags. (You can also bake a larger piece of salmon—more than one serving—and then cut it