Saturday, December 7, 2013

Saumon en Papillote

One and a quarter pound of over priced farm raised Icelandic salmon.
Yes expensive, but hey its cheaper than eating out.
Season with salt, pepper and plenty dill.
A generous helping or horseradish sauce, the creamy kind
A pat of butter on each piece
Place on a two foot long piece of parchment paper folded in half. Put the fish right along the fold seam and give it a little splash of cheap Chablis.
Double the paper over it and start rolling along one of the inside corners all the way around and wrap it up in a nice airtight little packet.
Pop it in a preheated 500 deg Fahrenheit oven for 14 minutes. No longer or you will kill it. This is what the packet will look like after 14 minutes. Inch and a 1/4 thick chunk of salmon for 14 minutes in a 500 deg Fahrenheit oven will get you cooked on the outside and rare on the inside, in my opinion any more than this is overcooked. For the squeamish among you add a minute or two more, but for gods sake no more or you will destroy a fine meal.
Open the paper and behold a meal fit for a king.
Serve with white rice and a side salad.


  1. Are you certain about 500 deg. Sir? I tried parchment paper in a real hot environment, and noticed it missing.... Checked the label and it said 450 deg, tops. Maybe 500 for a short while is okay. This look muy sabroso, by the way.

    1. Absolutely 500 degrees Fahrenheit is what I cook it at. I did not know that parchment paper had a 450 deg F limit .. go figure... seems to hold out OK for me for my 14 minute cooking time. Edges of the paper get a bit crispy but it works.