En papillote. A GREAT way to make your dinner. If you haven't tried it, please do! You are taking meat and veggies (in this case salmon) and wrapping it up nice and tight inside of foil or parchment paper and baking.
1) Easy preparation
2) Easy to cook
3) Couldn't be simplier to clean up
4) The taste as all the flavors are melded and concentrated inside that little package.
The Le Cordon Bleu recipe for this week was changed to a couple of variations. I accidentally took the two variations offered and came up with a third.
1 pound salmon, seasoned with salt and pepper
1 fennel bulb, sliced thinly
Some fennel fronds for garnish
14 grape tomatoes
2 cloves garlic, pressed
1/2 red bell pepper, sliced thinly
1 cup white wine
Take large foil squares and lay them on the counter. I used heavy duty and pulled out quite a large section. One for each packet. Enough to wrap each meal up.
Lay veggies in the bottom, salmon on top, drizzle wine into the package and seal up the packages so the ends are tucked in with the top rolled down. Leave some space inside above the food for steam. Set the packages on a cookie sheet for easy handling.
Bake 375 for 30 minutes. Open your packages and serve.
A good reference for the En Papillote technique is here Dorie Greenspan
Tip: I was worried I hadn't cut my veggies thin enough, so I did pre-saute them, but only shortly.