Endives and Salmon En Papillote
4 Pieces of
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)
Butter or Margarine
chopped fresh or dried basil
Juice of 1
2 Tbsp. Dry
4 Fillet of
Salmon (about 1/2 kg.)