Yuzu Miso salmon papillote
The following recipe comes from our friend Françoise Claquin, a talented chef who brings authentic French staples to Los Angeles with her businesses Brûlée and Holy Quiche!
Ingredients
4 skinless salmon fillets
½ c Yuzu Miso
4 Tbsp crème fraîche
1 lemon, cut into slices
1 bunch parley
2 carrots
1 zucchini
olive oil for sautéing
salt and pepper to taste
4 pc parchment paper, cut to roughly 13 x 18"
Directions
*Ideally, it is best to prepare the veggies and marinate the salmon a day before you plan to make your papillote.
Cut carrots and zucchini into long sticks (about the length of your salmon fillets).
Sauté veggies in a little bit of olive oil.
Remove veggies from pan, and mix with 3 Tbsp Yuzu Miso while still hot. Allow to cool; then refrigerate until next day.
Massage each salmon fillet with 1 tsp Yuzu Miso. Wrap and refrigerate until next day.
When you're ready to prepare the papillote, preheat oven to 300° F.
Start by folding 1 piece of parchment paper lengthwise. Open paper back up, and lay flat on your prep surface.
Place ¼ of your Yuzu Miso veggies just beside the parchment fold, making a nice little bed for your salmon.
Place 1 salmon fillet atop bed of veggies.
Put 1 Tbsp crème fraîche on top of the salmon. Add ½ slice of lemon and a few sprigs of parsley — and a cherry tomato or two as you like.
Add salt and pepper to taste.
Fold paper over salmon once, and then begin to fold and crimp the edges together, as if you are making an empanada. No liquid should be able to escape the half-moon pocket you are creating around the salmon.
Repeat for remaining salmon fillets.
Place your papillote on a baking sheet, and bake for 20 minutes.
Serve wrapped in parchment, allowing your guests to unfold the paper themselves and discover perfectly cooked salmon inside :)