Yield: 4 servings
|4 mediums||Carrots, julienned|
|4 mediums||Leeks, julienned|
|4 smalls||Celery stalks, julienned|
|4||Salmon fillets (6oz ea)|
|4||Pieces parchment paper (8x12 inches each)|
|4 tablespoons||Black olive pure *|
|¼ cup||Tomato, peeled seeded and diced|
|4 teaspoons||Ginger, grated or|
|1 teaspoon||Ground ginger|
|4 tablespoons||Basil, chopped or|
|1 teaspoon||Dried basil|
|4 teaspoons||Lime juice|
|1 cup||White wine|
|1 cup||White wine vinegar|
|1 tablespoon||Chopped shallots|
|1 tablespoon||Heavy cream|
|1 pounds||Butter (4 sticks) cut into 8 cubes|
|¼ cup||Cilantro, chopped|
CILANTRO BEURRE BLANC
* substitute canned black olives that have been pured in the blender until smooth)
Preheat oven to 400F.
Blanch the carrots, leeks and celery together by dropping them into boiling water and removing them when the water returns to a boil.
Place each salmon fillet in the center of a piece of parchment paper and spread 1 tbs of the olive pure over each piece of fish. Top the pure with some of the blanched vegetables, diced tomato, ginger, basil, and lime juice. Fold the two sides of the paper over the fish and its topping. Pick up the two ends and fold them over together, making a neat seam. Bake the parcels for about 15 minutes.
Just before serving, make a small slit in the parchment and serve the fish hot, with cilantro beurre blanc.
Cilantro Beurre Blanc:
Put the wine, vinegar, and shallots in a skillet and reduce the mixture over moderate heat until the liquid is completely gone and only the shallots remain. Whisk in the cream and softened butter, 1 cube at a time. Serve the sauce hot, but do not allow it to boil.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 118-119 Submitted By DIANE LAZARUS On 07-14-95