Salmon en Papillote with Australian Black Truffle Beurre Blanc

Directions 📝

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