Parchment Wrapped Salmon Fillets with The Cleaver Red Blend Grained Mustard Butter
Baking fish in parchment packets, or en papillote, requires little effort. It can even be prepared ahead of time for easy entertaining. The flavor and moisture are locked in the parchment packets. Plate the mysterious looking packages and place them on the table. Let your guests open them, releasing the secretive, steamy, and sublime aromas.
Preheat oven to 400°F. Line two large rimmed baking sheets with foil for easy clean up. Cut 6 sheets of parchment paper into 15” X 15“ squares. Fold each piece of parchment paper in half, forming a rectangle. Using scissors, cut the parchment into large heart shapes, trimming off as little as possible. Place each salmon fillet exterior side or skin side up near the crease. Season salmon liberally with salt and pepper. Flip the salmon fillets and season liberally again.
Drizzle 1 tablespoon of the wine onto each fillet. Cut 6 coins of The Cleaver’s Red Blend Grained Mustard Butter, about 1/3” thick. Place one coin of butter on the each piece of salmon. Place optional lemon slice and herb sprig garnish on top of the butter if desired.
Fold the opposite side of the paper over the salmon. Brush the edges of the paper with the beaten egg white to ensure a tight seal. Working from one end, begin tightly folding about ½” of the open edge of the paper on to itself in about 1” folds. Continue folding the paper’s open edge to seal it. Think calzone. Once you reach the end, just fold it underneath itself. Repeat until all packets are sealed.
Transfer the packets to prepared baking sheets. Bake in a preheated oven for 20 minutes. Try 15 minutes cooking time if you like your fish less done and 25-30 minutes for more well cooked fish.
To serve, place the salmon still in the parchment packets directly on to dinner plates. Allow each guest to cut the parchment with a steak knife at the table, ensuring all the delicious aromas stay inside the package until just before they dine. Serve with the remaining opened bottle of The Cleaver. Who says fish doesn’t pair with red wine? This recipe might just call for an extra bottle.
Easy alternative packaging technique
Place the salmon in the center of the uncut parchment and season as directed above. Gather sides of the parchment up over salmon. Using kitchen twine, tie the package tightly, trying not to tear the parchment. Place on baking sheets lined with foil. Proceed as directed above.