salmon fillets, 6 oz. each
lemon slices
thinly sliced garlic
salt and pepper
fresh basil leaves
extra-virgin olive oil
French Dry Vermouth or other dry white wine
1.) Fold in-half and cut into a half-heart shape a piece of parchment paper. Each half of the heart should be able to hold one fillet, with about 2 inches to spare along all sides.
2.) In the center of each heart half, line an area the size of your fillets with thin lemon slices.
3.) Place each fillet, skin-side down, atop the lemons.
4.) Scatter garlic slices upon the fish to your taste (don't go overboard!) Salt and Pepper to taste.
5.) Top each fillet with a generous layer of basil. Drizzle with olive oil. Add just a splash of vermouth.
6.) Fold one half of the parchment over the other. Using small, overlapping folds, seal the pouch well around all edges. (Leave room for steam to form.)
7.) Place the pouches on a cookie sheet or shallow baking pan. Place into 450 degree oven in middle rack. Bake for 25 minutes.
8.) Carefully transfer the pouches to individual plates. Serve as is and cut pouches open at the table.
No comments:
Post a Comment