Salmon en Papillote with Australian Black Truffle Beurre Blanc

Mise en Place

  • Cutting Board
  • Knife
  • Scissors
  • 2 qt pot
  • Whisk
  • Paper Towel
  • 1 tbsp Measuring Spoon
  • 12x16” Sheet Tray

Ingredients

  • 2 6 oz portions Ora King Salmon
  • ⅔ lb Yellow Wax Beans
  • 1 ea Goldbar Squash
  • 1 pint Cherry Tomatoes
  • 1 ea Lemon
  • 1/4 bunch Tarragon
  • 1 bunch Chives
  • 1 oz Olive Oil
  • 1 ea Shallot
  • 3 oz Australian Black Truffle Butter
  • 1 packet Balinese Truffle Salt
  • 1 oz Cream
  • 2 sheets Parchment Paper
  • ¾ cup White Wine, reserve 4 tbsp for cooking the Salmon

Prep During the Class

  1. Preheat the oven to 300F.
  2. Cut wax beans into 1” pieces, halve the cherry tomatoes, and slice the squash.
  3. Slice 6 thin slices of lemon and reserve the rest of the lemon to season the beurre blanc.
  4. Peel and finely mince the shallot.
  5. Slice the chives and cover with a damp paper towel.
  6. Dice the Australian Black Truffle Butter and place in the fridge.
  7. Cut the parchment paper into a very large heart shape.

How to Cook

  1. On one piece of parchment paper, place half of the squash, beans, and tomatoes in a small pile, and add 3 sprigs of tarragon.
  2. Place one portion of salmon on top and season with Balinese Truffle Salt.
  3. Lay 3 slices of lemon and drizzle half of the olive oil on top.
  4. Pour 2 tablespoons of white wine on to the salmon as well.
  5. Fold the parchment paper over and crease the sides to form a beautiful little packet. Place on one side of the sheet tray.
  6. Repeat this process with the remaining salmon ingredients.
  7. Place in the oven and cook for 12-15 minutes.

For the Sauce

  1. Place the minced shallots and remaining white wine in the 2 qt pot, heat over medium high heat and boil until au sec.
  2. Add the cream to the pot and cook over medium heat to a glaze.
  3. Remove the pot from the heat and whisk in the diced truffle butter, one piece at a time.
  4. Season with Balinese Truffle Salt and lemon juice. Finish the sauce with sliced chives.
  5. Carefully open the parchment, cover with sauce, and enjoy!