Anticiplate

Recently, I have been enjoying making up my own recipes and flavor combinations. This recipe is a creation that I came up with because of my obsession with cooking “en papillote”.

“En Papillote” in French means “in parchment”, and refers to a cooking method in which food is folded in a “parcel” and then baked. It is a very popular method of cooking fish (so that your house does not stink from pan-frying!), but i have also made vegetables and chicken in parchment. The main ingredients in this dish, besides the salmon, are fennel and celeriac. Most people probably have not cooked with either of these ingredients, but they are stunning for the palate. Fennel, when cooked down, looses its anise flavor and becomes sweet and mellow. Celeriac, the root from the ubiquitous celery stalk, has a starchy quality that tastes more interesting than the everyday potato, and has more nutritional benefits. 

These fish packages are so fun to serve and eat! Enjoy. 

Serves 4

Prep time: 20 minutes

Cook time: 30 minutes

4 Salmon filets, thicker cut with skin off, about 6 oz. each ( I used Coho)

3/4 tbsp. fennel seeds

1 1/2 tbsp. sage leaves,roughly chopped

1 1/2 tbsp. rosemary leaves, roughly chopped

2 tbsp. flaked sea salt (or kosher)

1/4 c. water

1 celeriac root, peeled and julienned

2 tbsp. olive oil

1 fennel bulb, cored, outside removed, and thinly sliced 

1 large leek, cut lengthwise and then into 1/4 inch slices

1/4 c. dry white wine

Fennel fronds, for garnish

Preheat oven to 400 degrees. Cut 4 pieces of parchment paper into large squares. Fold each square in half. Cut half of a heart shape out of each square (like in grade school) so that when the parchment is opened it makes a large heart. 

Meanwhile, in a food processor or blender, combine fennel seeds, sage, rosemary and sea salt. Blend until a soft powder forms.  Place in a small bowl to season dish. 

Drizzle the salmon with olive oil to coat and season generously with the herb salt. 

Meanwhile, heat a large skillet over medium heat. Add 1/4 c. water and the celeriac pieces and cover, for 3 minutes, or until water has evaporated and the celeriac is slightly softened. Then, add in 2 tbsp. olive oil and the fennel and leeks. Season with 1 tsp. of the herb salt and saute until all the veggies are tender, about 4 minutes. Adjust seasonings to taste. (You might need more salt here so that the veggies are seasoned well.) 

On the parchment, add a large pile of the celeriac and fennel mixture. Top with the salmon. Drizzle with 1/4 of the white wine (1 tbsp). Starting at one end of the parchment, begin to roll the edges together, creating a tightly sealed package. (It is important that it is tightly sealed because that is what steams the fish!) Repeat with remaining parchments. 

Place the packages on a rimmed baking sheet and cook for 18 minutes or until fish is firm to the touch. 

Serve immediately. Place the packages on a plate and let each guest open their own. I think the best way to eat these is to flip the whole parchment over, and have the vegetables on top of the salmon. Make sure you get all of the “sauce”. It is delicious!