7/28/2005

Baked Salmon "en papillote" in Persillade Cream Sauce

Here it is, my "use what's left in the fridge" ingredients for a fantastic, once only! recipe (ha!):

1 - 1/2 lb. salmon filet
4 tablespoons half and half cream of heavy cream
1/4 cup chopped parsley, fresh or frozen and thawed
3 cloves garlic, minced
fleur de sel sea salt to taste
freshly cracked pepper to taste
half a lemon (for juice)
aluminum foil

Preheat oven to 350°; rise salmon under cold water, pat dry with towel.

Tear off long sheet of aluminum foil; rub lemon half down center of foil (this helps to keep the fish from sticking to the foil while baking); place filet in foil. Salt and pepper to taste.

Prepare the persillade: combine the parsley and garlic in a bowl; add half and half cream (traditionally it's butter that you add but for a thicker sauce, heavy cream works best).

Pour or baste persillade over fish; fold foil up over fish; place the "papillote" on cookie sheet and bake for 20-30 minutes or until cooked through.

Note: persillade is pronounced: pear- see-odd
rough translation: chopped parsley & lots of garlic in butter; fattening, delicious, sinful and "make sure you've brought lots of crusty baguette bread along for sopping up the remaining sauce!"

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