Henry Meers Curried Salmon With Lemon Grass En Papillote Food

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON EN PAPILLOTE WITH ASPARAGUS, ICICLE RADISH AND MEYER LEMON HOLLANDAISE

Steps:

• Preheat the oven to 400 degrees F.
• For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan.
• For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil.
• Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables.
• For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine.
• Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

HENRY MEER'S CURRIED SALMON WITH LEMON GRASS EN PAPILLOTE

Steps:

• Preheat the oven to 450 degrees.
• Cut the tomatoes, zucchini and carrot into 1-inch matchstick julienne strips. Bring a medium-sized pot of lightly salted water to the boil. Add the zucchini to the water and when it returns to the boil, cook for about 1 minute, until it is al dente. Remove with a slotted spoon and refresh by submerging in cold water. Drain and set aside. Add the carrot to the boiling water, and when it returns to the boil, cook for 2 minutes, or until al dente. Drain and refresh in cold water. Drain and set aside.
• In a small saute pan, place 2 tablespoons of the butter and heat over a medium flame until foamy. Add the onion slices, curry and lemon grass and saute until the onions are translucent.
• Add the white wine. Raise the heat to high and reduce until there is about a half cup left. Add the remaining 2 tablespoons of butter, bit by bit, whisking with each addition.
• Thoroughly butter a 24-inch piece of parchment paper or aluminum foil, then fold it in half. Make a pocket by closing 3 sides with small folds, like an envelope. Place on a jellyroll pan.
• Season the salmon with salt and pepper and slip it in the envelope, adding the vegetables and parsley. Add the curry mixture and seal the parchment tightly.
• Put the pocket in the preheated oven. Bake about 10 minutes, or until the papillote inflates. Remove and serve with basmati rice.

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.