Wednesday, December 23, 2009

Screw Turkey

Here is my alternative to a Turkey Dinner for x-mas:

2 x Salmon Fillets, skin on or off, your choice. (6-8 oz. each) - (250grams) for us Canadians using Metric.
2 tablespoons of melted butter – (30ml)
2 x Parchment paper
4 ounces of sliced mushrooms (oyster mushrooms are particularly good here) – (125ml)
2 fresh tarragon sprigs - tops reserved and leaves finely cut
1 medium sliced zucchini
1 egg white
- add a sprinkle of paprika for a bit of zest.

... and of course S and P for seasoning.


take your parchment paper(s), fold it in half, and starting from the folded edge cut out a heart shape from top to bottom.

Open each paper and brush one half with some of the melted butter, leaving a 1-inch border unbuttered.

Combine chopped mushrooms, chopped tarragon, the lemon juice, salt & pepper in a bowl. Stir thoroughly to coat the mushrooms

Bring the mushroom blend and spread over the buttered portion of the parchment, then set a salmon fillet on top of each. Season the salmon with salt & pepper and arrange zucchini slices, slightly overlapping, lengthwise along the center of the salmon. Chop up a bit more Tarragon and sprinkle it on top if you've got it, and add a dash of paprika if so inclined.

Brush the edges of the parchment paper with egg white and fold in half (length wise so that you have a half-heart shape). Now, crimp the edges of the open side. (THIS IS IMPORTANT) make sure you make Lot's of overlapping crimps, you are trying to steam the salmon inside the parchment). Transfer your little demi-hearts parchment paper packages to a baking sheet. These packages can be made up a few hours in advance... it's not always easy to get nice shapes.

Bring the sheet to the heated oven (375 or so, mines fucked so I go to around 390)
and bake until puffed and light browned, for about 12-15 min. Relocate to dinner plates and serve. Now serve, still sealed, and rip open using a sharp edge of a knife, releasing a beautiful aromatic steam.

Personally, I like to serve this with Jasmin rice infused with Saffron and steamed snowpeas.

Let the Turkey's Live :-P

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