Canadian Home Trends MAKEOVERS FOR EVERY BUDGET | Page 76

PREP TIME

Ingredients

2.5
HOURS

Wild Salmon

Serves 4 people

4

4 oz (115 g) wild
salmon fillets
4
leeks, white part
only, sliced thin
and well washed
1/4 cup dry white wine
sea salt and pepper to taste
1
bunch dill or other fresh

herb, chopped
1/4 cup unsalted butter,

cut into 4 pieces
1
egg white, lightly beaten
1
lemon, sliced

a variety of sautéed vegetables

Salmon
fillets smothered
with butter and dill are
wrapped in parchment
paper and baked in the
oven. The end result is
fork tender fish in a neat
little package. No plates
necessary! Watch out for
steam when you open the
packets.

1. Heat oven to 350ºF (175ºC). Fold
a 24 inch (60 cm) sheet of parchment
paper in half, and cut out a heart shape
about 4 inches (10 cm) larger than a
fish fillet. Place fillet near fold, and place
a handful of leeks next to it; sprinkle
with wine, salt, pepper and dill and top
with a piece of butter. Brush edges of
parchment paper with egg white, fold
paper to enclose fish, and make small
overlapping folds to seal edges, starting
at the curve of the heart. Be sure each
fold overlaps previous one to create an
airtight seal.

en papillote

2. Repeat with rest of fillets.
Put packages on a baking sheet, and
bake until paper is puffed and brown,
about 10 to 15 minutes. Serve salmon in
packets with lemon slices and sautéed
vegetables.