Endives and Salmon En Papillote


4 Pieces of Cooking Parchment   Brush one half side of parchment with melted butter; set aside.  Cut each endive into eight strips.  In skillet, sauté in butter until just tender.  Add basil, lemon juice and wine.  Place four strips of endive on each parchment.  Top with salmon and remaining endive.  Spoon butter evenly over fish.  Season with salt and pepper.  Close package using drugstore wrap; starting at round end, folding all of the open edges over so that they overlap slightly and keep the package shut.  Finish off at the pointed end of the heart with a tight twist of parchment - locking it in  place.

Bake at 450 degrees Fahrenheit on a baking sheet for 10 minutes, or until paper puffs.  To serve, garnish with basil and lemon.

Makes 4 servings.
4 Heads of Endive (remove core end)  
6 Tbsp. Butter or Margarine  
2 Tbsp. chopped fresh or dried basil  
Juice of 1 Lemon  
2 Tbsp. Dry White Wine  
4 Fillet of Salmon (about 1/2 kg.)  
Salt & Pepper