Salmon Steak En Papillote
Submitted by brutus522
Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minEn papillote means “in paper," and this salmon recipe uses foil hearts as individual cooking pouches. Each steak gets seasoned with fresh ginger and pepper, sealed in a foil packet, and baked at high heat until the packet puffs with steam. The presentation at the table, opening a billowing foil heart to reveal perfectly cooked fish, is as dramatic as it is practical.
The high heat is what makes the packets puff. At 500°F (260°C), the moisture from the fish turns to steam almost instantly, inflating the sealed foil like a balloon. That trapped steam cooks the salmon gently from all sides in about ten minutes. When the packet puffs, the fish is done.
The white wine and ginger cream sauce served underneath takes this from simple steamed fish to a composed plate. Green onions sauteed with cornstarch form a quick roux, then white wine, evaporated milk, lime juice, and more fresh ginger get whisked in for a silky sauce with bright citrus and warm spice notes.
Chef Tips
- Pleat the foil edges tightly. Any gaps let steam escape, the packet won’t puff, and the fish steams unevenly. Fold each pleat over the previous one as you work around the edge.
- Don’t overcook. The fish should just begin to flake when tested with a fork. Salmon goes from succulent to dry quickly at this high temperature.
- Pool the sauce first, then place the fish on top. This restaurant-style plating lets the salmon sit above the sauce rather than drowning in it.
Variations
- Add thinly sliced lemon and fresh dill inside the packet for a Scandinavian-style flavor.
- Use Arctic char or trout as a substitute if salmon isn’t available. Both cook identically en papillote.
Ingredients
Directions
Cut 4 large heart shapes 15"x14” from heavy duty foil.
Brush one half of each heart with margarine.
Arrange salmon steak on each buttered half of foil.
Combine teaspoon ginger and pepper. Sprinkle over each salmon portion.
Fold foil over fish, folding edges together. Pleat to form a tight seal.
Place on baking sheet. Bake in preheated 500 degree F. oven for 10 minutes, or until packets puff.
Fish should just begin to flake when touched with a fork.
Sauté chopped green onion in margarine.
Stir in cornstarch to make a roux.
Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils.
Add ¼ teaspoon ginger root, lime juice and dash of cayenne.
To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce.
Garnish with dill sprigs.
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