SALMON EN PAPILLOTE
Salmon en Papillot is a recipe that is relatively simple and showcases the fine flavor and texture of absolutely fresh salmon. Salmon en Papillot was a strong favorite at our restaurant, Baron's of Old Town here in Albuquerque. For Salmon en Papillote you will need a sheet, 12x12 or so, of bakers parchment paper, which you most probably can talk your baker out of. If not, any decent cooking supplies store should have it for a nominal price. It is useful stuff to have. Take a sheet of parchment paper, and cut it into a heart shape, wasting as little as possible. Fold it in half lengthwise and open it out on your counter. Butter the right side well, leaving about an inch around the outside edge un-buttered. On the buttered side place:

A salmon filet for one, 4-8 oz.

On the filet put:

Squeeze of lemon

Pinch of white pepper

Sprinkle of dill weed, preferably fresh

Sprinkle of chopped onion

Good dash of Champagne

Now the neat trick. Fold the other side of the heart over the salmon. Twist the point of the paper to your left, and then work your way around the outside of the heart, twisting the paper over on itself as you go around. It is easier to do than describe. This will make a nicely sealed package.

When you have prepared as many Salmon en Papillot packages as you need, put them in a 350 degree oven for about 15 minutes. When they are nicely puffed, garnish with a few lemon slices and serve immediatly. Steamed asparagus and Scalloped Potatoes go well with Salmon en Papillot, as does a somewhat assertive dry white wine. When the Salmon en Papillote is opened at the table, the aroma and taste are incredible.

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