Chef Nuetzi’s Shiitake Salmon en Papillote

I noticed his recipe for Salmon en Papilotte is featured in the new Capitalle Grille Newsletter (but is not hosted on their site, linking wasn’t possible.) Posting it here should solve that. I’m looking forward to bringing more salmon information and ideas back from Alaska. Until then, this will get you started.

Now, here’s Chef Nuetzi’s recipe:

More than simply a unique combination of flavors, this recipe combines two unique cultures. Typically a French dish, Chef Nuetzi has infused this Salmon en Papillote with distinctively Asian ingredients to create a surprising and memorable entrée. Serve in the parchment bags they’re cooked in for a presentation that would be dramatic in any culture.

Ingredients

Ingredients (serves 10)
8 inch Parchment Circles 8 ea

  • Wild King Salmon 8, 8-oz portions
  • Julienne Scallion (white portion) 1 C
  • Sliced Shiitake Mushrooms 1 C
  • Freshly Chopped Cilantro ¼ C
  • Lemon Zest 2 Tbsp
  • Freshly Squeezed Lemon Juice ¼ C
  • Freshly Chopped Ginger 1 Tbsp
  • Star Anise 1 ea
  • White Soy 1 C
  • Kecap Manis (available at
  • online gourmet retailers) 1 Tbsp
  • Butter ½ lb
  • Sesame Oil ¼ C

Preparation
1. Warm the lemon zest, lemon juice, fresh ginger, star anise and white soy over low heat
2. Remove from the heat and chill (can be made up to one day in advance)
3. Remove the chilled citrus soy and stir in the kecap manis
4. Lay the parchment circles out
5. Toss the scallion and shiitakes with cilantro
6. Place approximately ¼ C of the scallion mixture in the center of each parchment
7. Place a portion of salmon on top of the scallion
8. Ladle 2 oz of the chilled citrus soy over and around the fish
9. Dot the fish with butter and a drizzle of sesame oil
10. Seal the parchment circles and place in the refrigerator (this step may be done up to two hours before serving)
11. Preheat the oven to 400 degrees
12. Place the fish in parchment on a clean baking sheet and bake for 10-12 minutes
13. Remove from the oven, open the parchment and serve (be careful when opening the parchment, there will be large amounts of steam)

~ by jacqueline1230 on July 7, 2008.

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