Salmon en Papillote

Louiie Victa
August 10, 2020
Salmon resting on a bed of mixed vegetables, wrapped in paper, then baked in the Oven to steam in it’s own juices. A classic dish that can be made on a weeknight or for a special occasion, the Anova Precision oven takes the guesswork out by ensuring that your fish is perfectly cooked by using the supplied Probe Thermometer. Your dinner guests will be delighted at this dish’s amazing table side presentation as you open the parchment and let all the aromatic steam come out. It’s a feast for the senses!
Serves
4
Prep Time
00:20
Cook Time
00:45
Salmon en Papillote
Ingredients
2 lb
Side of Salmon
1
Fennel Root
1 Bunch
Rapini or other tender greens
1
Zucchini
1
Carrot
½ Pint
Grape Tomatoes
½ Bunch
Parsley
1
Lemon
½ Cup
Butter, sliced
¼ Cup
Olive Oil
0
Steps

1. Place Salmon in ice bath.

Place Salmon in ice bath with a little salt mixed in. Leave in ice bath for about 10-15 minutes.
Place Salmon in ice bath.

2. Prepare parchment.

Take a rectangular piece of parchment and fold in half. Using scissors, cut parchment into a semi circle. Set aside.
Prepare parchment.

3. Prepare Vegetables.

Slice Lemons into wheels. Thinly slice Fennel with a knife. Using a peeler, peel thin ribbon like strips from Carrot and Zucchini. Cut off hard stems from Rapini. Slice Grape Tomatoes in halves. Place all vegetables in large bowl. Drizzle Olive Oil and season with Salt and Pepper. Toss all ingredients to mix well. Set aside.
Prepare Vegetables.

4. Preheat

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
400°F Probe Target

5. Open parchment and arrange vegetables.

Open parchment and arrange vegetables in center. Save a little bit for garnish.
Open parchment and arrange vegetables.

6. Take Salmon out of ice bath and pat dry.

Season with Salt and Pepper.
Take Salmon out of ice bath and pat dry.

7. Place Salmon directly on bed of vegetables.

Add butter slices on top. Sprinkle with chopped Parsley. Arrange lemon wheels on top of butter. Drizzle a splash of white wine.
Place Salmon directly on bed of vegetables.

8. Seal Parchment.

Starting from one corner of parchment, fold the paper inward twice. Repeat two times folding technique as you go around the entire parchment making sure to overlap a little bit from the previous fold. Use an offset spatula to create sharp creases to ensure a tight seal. Skip one fold over the Probe Thermometer cord. Finish sealing parchment. Go back to the part where thermometer probe is inserted and carefully work in a tight seal.
Seal Parchment.

9. Set Parchment on sheet pan and bake.

Gently lift the parchment and transfer to a sheet pan. Place pan in middle rack of Oven. Be very careful connecting the Thermometer Probe to Oven as the cavity is very hot.
Set Parchment on sheet pan and bake.

10. Cook

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
400°F Probe Target

11. Take Salmon out of Oven.

When Probe Thermometer temperature reaches 145F, take sheet pan out of Oven and set aside. Pan will be very hot so be careful and set it on top of a heat proof surface such as a trivet or a board. Open the parchment. Be careful of the hot steam. Gently take the Probe Thermometer out, being careful not to damage the fish.
Take Salmon out of Oven.

12. Plate and Serve.

You may serve this dish directly from the parchment so that your guests may enjoy the aroma rising out from the steam. But for a more elegant plating, take a serving dish and place some of the dressed vegetables saved from earlier. With a wider spatula, lift the entire fillet of Salmon and cooked vegetables and place in center of the plate. Serve and enjoy!
Plate and Serve.
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