Salmon en Papillote with Leeks and Yogurt Dill Sauce

Salmon en Papillote with Leeks and Yogurt Dill Sauce

Daria Souvorova

45 minutes
serves: 4-6

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Well it is January, and aren’t we all trying to recuperate from the beautiful butter-drenched lamb roasts and cakes we have been eating for what feels like two months now? Nico and I are trying to cut back on meat for a while and focus on veggies and a bit of fish.

We spent the Christmas holiday with Nico’s parents in France, so I haven’t had a chance to spend time with my own family in a couple of weeks, so we invited my parents for dinner…to catch up and to give them the glorious bottles of 1866 Brandy and Calvados we brought back for them. My mom is obsessed with 1866 Brandy, which she first tried on her trip to Malaga. It seems impossible to buy anywhere in the states, but can be seen in any decent wine shop or supermarket in Barcelona where we celebrated New Years. My dad fell in love with Calvados when they were in France, but insists it never tastes the same when he gets home. We brought him a nice bottle to see if we can change his mind.

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We wanted to have a beautiful and healthy meal to share, but I cannot let go of my need to impress all together, so I thought a lovely piece of fish prepared in a traditional and beautiful manner would be the perfect solution! En Papilotte sounds really fancy, doesn’t it? It really just means in paper. The technique is to wrap a piece of fish and any accompanying goodies in a piece of parchment and seal it so the fish steams in its little envelope as it bakes.

It is like a present that you get to unwrap at the dinner table. I love that. When I bought my salmon, I found a beautiful, full filet, and I was heartbroken to cut it up to cook it, so I decided to envelop the entire fish in paper instead of the traditional envelope size portions that you would get a restaurant. You can go either way, both presentations are beautiful, but if you separate into portions, be aware that you should bake for about 5-10 minutes less.

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Buttery leeks go beautifully with salmon and I wanted a bit of zest and tang, so I added a lemon dill yogurt sauce. We really enjoyed this dish and I hope you do too!

This dish followed a beautiful Roast Butternut Squash and Carrot soup (sometimes I plan menus by color, and today was orange!) and we finished with a Berry Tiramisu (a last minute dash to use Marscapone that turned out great!). Stay tuned tomorrow for the Tiramisu recipe!

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Ingredients:

      • 2- 2.5 pound filet of salmon
      • 4-5 leeks, trimmed to white part, quartered lengthwise
      • salt and pepper
      • drizzle of olive oil
      • 1/4 cup vermouth
      • 2 lemons, thinly sliced
      • yogurt dill sauce:
      • 1 1/2 cup whole milk yogurt
      • zest and juice of 1 lemon
      • 1/4 cup chopped dill, plus extra fronds for garnish of Salmon
      • drizzle of olive oil
      • salt and pepper to taste
    1. Preheat oven to 425°F.
      Connect two pieces of parchment lengthwise by folding them together at 1 inch increments about 4 times.dsc04485
      Place leeks on top of the seam and cover with the salmon.
      Season with salt and pepper.
      Arrange lemon slices on top.
      Drizzle olive oil and vermouth, careful not to let it drip off the sides onto your kitchen counter.
      Pull the parchment together over top of the fish and carefully roll or fold onto itself to seal.
      Twist at both ends to hold your seal together and to trap in air.
      Bake for 25-30 minutes until cooked through.
    2. Meanwhile, combine all of the yogurt sauce ingredients together and season with salt and pepper to taste.
    3. To serve, move to a serving platter and open the papilotte at the table for most impressive results.
      Sprinkle with dill fronds before serving with yogurt sauce on the side.
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3 Comments Add yours

  1. chefkreso says:

    This is such a wonderful way of preparing salmon, it looks very tasty, I’ll try it during summer when we get fresh salmon at the market 🙂

    Liked by 1 person

    1. Thanks Kreso. Summer is a great time for Salmon. Post pictures when you do! 🙂

      Liked by 1 person

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