Unless fish is baked whole or buried in a pound of salt, it's difficult for its presentation to feel as special or celebratory as its land-living counterparts. I present you with the solution: paper! "En Papillote" meaning, "in paper" is a simple and delicious way to add some fancy-feeling flair to a filet of fish. The paper puffs up like a balloon, gently steaming the fish and vegetables to tender perfection. I suggest bringing it to the table and unwrap it with your guest like kids on Christmas morning!
We've listed some favorites here, but use whatever quick-cooking vegetables and herbs you have on-hand. This lighter dish is decadent on its own, but if you're wanting to indulge, consider finishing the salmon with a classic Beurre Blanc sauce.
King Salmon and Fresh Veggies en Papillote
1 bulb kohlrabi, peeled and thinly sliced
1 head fennel, trimmed and thinly sliced
½ bunch sweet carrots, peeled and sliced
1 lemon, thinly sliced
¼ bunch tarragon
2 6 ounce king salmon fillets
Balinese Truffle Salt (or substitute kosher salt)
2 tablespoons olive oil
2 sheets parchment paper
4 tablespoons white wine
Preheat your oven to 300F. Remove the salmon from your refrigerator to temper.
Cut the parchment paper into a very large heart shape.
On one piece of parchment paper, place half of the kohlrabi, fennel, and carrots. Top with a few sprigs of tarragon.
Place one portion of salmon on top and season with Balinese Truffle Salt.
Top with sliced lemon. Drizzle on half of the olive oil, along with 2 tablespoons of the white wine.
Fold the parchment paper over and crease the sides to form a sealed packet. Place on a sheet tray, then repeat this process with the second piece of salmon.
Place in the oven and bake for 15 minutes.
Open the parchment, take in the delicious aroma, and enjoy!