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SALMON
FILLET IN PARCHMENT PAPER
CLIPPER CRUISE LINE
Clipper has several ships that have various itineraries
on the east and west coasts of the United States. When
they cruise in cold waters of the Pacific Northwest
or the Northeast they buy fresh salmon from local fishermen.
In Alaska, the fishermen wrap the salmon in parchment
paper to seal in the most flavors.
Their recipe:
1 tablespoon butter
1 medium carrot, peel and cut into thin strips
2 stalks celery, cut into strips
1/2 small onion, sliced
dash of white pepper
1/4 teaspoon salt
4 salmon fillets (about 6 ounces each), bone and skin
removed
1/4 cup dry white wine
4 pieces parchment paper (baking paper) 12" x 12"
vegetable oil
Place a heavy skillet over medium heat. Add the butter,
carrots, celery and onions and sauté until the
vegetables begin to soften. Season with white pepper
and salt. Cool. Fold the parchment paper in half, crease.
Reopen and place a salmon fillet to the side of the
crease. Place a spoonful of the sautéed vegetables
on top of the salmon, sprinkle with 1 tablespoon of
white wine. Fold the paper over the top of the salmon
to meet the other edge. Seal the paper by making small
pleats from one side all the way around, forming an
envelope for the fish. Preheat the oven to 375 degrees.
Place the paper-wrapped salmon on a sheet tray that
has been brushed with vegetable oil, and bake for about
15-18 minutes. Serve the wrapped fish directly onto
dinner plates and open with a sharp knife.
Note: Other fish filets may be used
instead of salmon. For an outdoor barbecue, use aluminum
foil instead of parchment paper and place the package
directly on the grill.
Recommended Wine: Robert Colosimo,
director of food service at Clipper Cruise Line, recommends
Frog’s Leap sauvignon blanc to go with this salmon.
Yield: Serves four
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