AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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FILET DE SAUMON EN PAPILLOTE
Primary category: Entrees
3 lbs salmon fillets, skin off (7-8 oz. per person)
Zest of a lime, cut into threads
Fresh ginger, cut into threads
Cayenne pepper (optional)
2 c shallots, chopped
2 c port wine
2 c fresh lime juice
2 c reduced fish stock
3-4 TB heavy cream
6 oz. unsalted butter, cold, cubed
An hour or more ahead, slice salmon into escalopes (cut on diagonal) of even thickness, 1/2" to 3/4" thick. Salt slightly and sprinkle sparingly with cayenne pepper, if desired.
Tear off squares of aluminum foil about 2" long and butter centers or use silicon coated baking paper. Place 3 slices of salmon on the buttered portion of the foil. Top with lime and ginger threads. Enclose fish in the foil, sealing edges, and refrigerate.
Boil shallots, port, lime juice and reduced fish stock in a non-corrosive pan until the liquid is reduced to about 1/3 cup -- without allowing shallots to color. Add heavy cream and set aside until near serving time.
Preheat oven to 375°. Place salmon papillotes on a baking sheet; bake until papillotes puff. Hold them in a 180° oven until service.
While fish is cooking, bring the reduction back to boiling point and whisk in butter. Taste for seasoning; hold sauce over hot water until service.
To serve, place 2 oz. of sauce on a warm plate. Open papillote and place salmon on top of sauce. Serve immediately.