Recipes Seafood

Capered Salmon en Papillote

An easy yet elegant weeknight meal with briny flavor to boot.

We’ve all heard the stereotype that French recipes are notorious for being highly complex – requiring hours and hours of preparation, expert-level tempering and knife techniques. But so much of their cooking is incredibly simple and so damn elegant.

It’s why France is arguably the global mecca for foodies. With an added emphasis on the word arguably.

One preparation they use for fish encloses it in parchment paper with aromatics and seasonings, and bakes it in the oven, often with in-season vegetables.

It makes for a beautiful presentation, and because it’s fish, there’s not much actual cooking time involved.

I had been wanting to try this technique for a while and finally got around to it. I wasn’t sure how achieve the moon-shaped package with a square piece of parchment paper, so I sourced a technique from the New York Times.

There’s an undeniable wow element when you’re served the fish enclosed in the package and opening it up to see what’s inside.

Just human nature I guess. Must be why wrapping paper exists. Or in my case, newspaper.

Because brine is life, I went hard on the capers. I mixed together a simple sauce to accompany the salmon with capers and thyme, to mirror the flavors used with the fish.

I remember to tell myself – simple can be incredibly elegant. The French taught us that much. I hope you enjoy this. Let me know what your other go-to herbs, vegetables and seasonings you like to use on salmon –  I bet they’d be great here.

I’m thinking an Asian-inspired version? Soy sauce, chili oil, scallions & sesame seeds?

Bon Appetit!

I N G R E D I E N T S

Serves 2.

  • 2 6 – 8 oz. filets salmon, silver skin removed
  • I small shallot, sliced thinly
  • 2 teaspoons capers
  • 2 tablespoons butter
  • 1 small bunch thyme
  • Pinch of salt
  • Pinch of pepper

F o r  t h e  C a p e r  S a u c e

  • 3 oz. crème fraiche
  • 1 teaspoon capers, minced
  • 1 / 2 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 / 2 teaspoon minced thyme
  • Pinch of salt
  • Pinch of pepper

D I R E C T I O N S

  1. Preheat the oven to *400.
  2. Cut two pieces of parchment paper, about 1 1 / 2 foot long, into large heart-shaped pieces.
  3. Place the salmon filets on one half of the parchment paper, folding over to ensure there’s enough paper to completely enclose the fish.
  4. Once it’s correctly placed, sprinkle the filets with salt and pepper.
  5. Top with slices of shallot, capers, several springs of thyme, and 1 tablespoon of butter per filet.
  6. Fold over the edges of the parchment paper starting at the bottom of the heart shape, until the fish is completely enclosed. It’s a similar technique you would use to crimp the edges of a pie so that the filling doesn’t escape while baking.
  7. Cook the fish for 12 minutes for medium-rarish, 15 minutes for well-done.
  8. In the meantime, combine the caper sauce ingredients. Serve in small ramekins.
  9. Remove the salmon from the oven & serve it immediately plating it, parchment and all, with sauce on the side.
  10. IMPORTANT: Stick your nose in and inhale that first whiff when you tear open the package.

2 comments on “Capered Salmon en Papillote

  1. Sounds so delicious, thanks for the inspiration!

    Like

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