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Chef's choice / En papillote

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En papillote

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En papillote

En papillote in French literally meaning "in parchment," or in Italian, al cartoccio. This is a great way to steam fish and vegetables in their natural juices, making a light and refreshing summer meal and looks impressive when each guest gets their own little "parcel" of food.

Serve with a zesty potato and mustard salad or crusty bread.

Here is a deliciously simple recipe, which pairs well with a Sancerre or Chablis

4 salmon fillets, roughly 170 g each

1 tsp smoked salt

1/2 tsp freshly ground black pepper

1 cup thinly sliced leeks

1 cup thinly sliced sweet red pepper

1 cup thinly sliced carrots

2 tsp butter per parcel

2 tsp lemon juice per parcel

4 small fresh dill sprigs

Cut four rectangular pieces of parchment paper, 24- x 15-inch (60 x 38 cm). Fold in half crosswise. Then unfold each piece.

On the individual sheets, place a salmon fillet on one half of the sheet and sprinkle with 1/4 tsp salt and pinch pepper.

Top each piece of salmon with 1/4 cup each of the leeks, red pepper and carrots, dot with butter and sprinkle with lemon juice. Place a sprig of dill on top.

Fold paper over. Starting at one end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.

Bake packets on large rimmed baking sheet in 400 F (200 C) oven for 10 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packet, being careful to avoid escaping steam.

Republished from the Winnipeg Free Press print edition June 8, 2013 D14

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