It was very late this year but the last weekend finally felt like summer. The glorious sunny weather inspired me to cook something that tastes and feels more summery. I decided to go for salmon and mix it with sharp flavours of lime. Cooking it en papillote makes it taste more delicate than roasting or pan frying. Simply… The summer is here!
This recipe is inspired by Leiths Cookery Bible. Salmon is served with parsnip puree, lime Buerre Blanc sauce and mix of baby leaves . Serves 2.
Equipment required: stick blender
For the salmon:
2 x salmon fillets around 130g each
1 large tomato
Small bunch of chives finely chopped
1tbsp of dry white wine
Olive oil for brushing
Salt and freshly ground pepper
For the parsnip puree:
1 large (or 2 small) parsnip
Large knob of butter
Salt to season
For the lime Buerre Blanc:
40 ml of dry white wine
100g of butter
1 tbsp of flat leaf parsley chopped
Salt and white ground pepper to season
Tbsp of double cream (optional)
For the puree:
- Peel and cut the parsnip into small chunks.
- Put it in the pan, add milk and about 200ml water. Season to taste.
- Bring to boil and then simmer for about 15 – 20 minutes until the parsnip chunks are very soft.
- Drain the parsnip but reserve about half a cup worth of the cooking liquid. Return everything to the pan.
- Add the butter and blitz it with the stick blender.
- Taste, add more seasoning if required. If not creamy enough add some more butter and blend it in.
For the Salmon:
- Preheat the over to 220 centigrade. Cut 35 x 35 cm square of baking foil. Brush with oil
- For each fillet place couple of slice of tomato in line diagonally on the foil. Place the salmon on top and put another 2 slices of tomato on top of the fillet. Repeat the same for the second fillet. They should sit next to each other diagonally on the baking foil. Season with salt and pepper.
- Slice half of lime in thin wedges and place 2 wedges on each fillet. Sprinkle with chives.
- Squeeze juice from the remaining half of lime over the fillets and sprinkle with the wine.
- Pull the corners of the foil so that they meet in the middle over the fillets. Make a parcel that should look rather like a pasty with the seem going on top parallel to the fillets. There must be a space inside for circulation of air. Twist and press hard to make a good seal.
- Put a baking tray in the oven for 5 minutes to pre heat. Place the papillote on the baking tray and bake in the over for about 20 minutes.
For the sauce:
- Cut the butter in chunks and keep in the fridge.
- put the wine and zest from half of lime into a small saucepan. Bring to boil and reduce by 2 thirds.
- Lower the heat. Using wire whisk incorporate the butter gradually with vigorous whisking. Add the butter chunk by chunk. This process should take about 5 minutes and at the end the sauce should be thicker and creamy in appearance.
- Squeeze the juice from the remaining half of lime. Add parsley and season to taste. If the sauce is too sharp add double cream.
When you are ready to serve place a generous portion of the puree on the warmed plate. Open the papillote and gently transfer the salmon onto the plate. Garnish with mixed baby leaves. Transfer the sauce into the sauce boat and place on the table. Serve with a glass of chilled Muscadet.