Salmon en Papillote with Hollandaise Sauce

October 11, 2010 – 5:16 pm

I love preparing fish this way – it’s so simple and really lets the fish shine. This works equally well on the grill too.

I made a very small batch of hollandaise, as it’s quite rich and I didn’t want any leftovers sitting around.

Salmon en Papillote with Hollandaise Sauce
Serves 2

For the fish:
1 fillet salmon, about 1 lb
kosher salt and black pepper
1 lemon, sliced thinly

For the sauce:
1 egg yolk
1 tsp fresh lemon juice
2 tbsp unsalted butter
a pinch of kosher salt
a dash cayenne pepper

Preheat the oven to 450 degrees F.

Place the salmon on a large sheet of parchment paper and season well with kosher salt and black pepper. Layer the lemon slices on top to cover the fish. Fold the parchment over the top and crimp to seal.

Place the fish in the oven and cook for about 20-25 minutes or until the fish has turned opaque and flakes easily. Remove the fish from the oven and let stand, covered.

Melt the butter in a small dish and set aside to slightly cool. Whisk the egg yolk and the lemon juice together in a heat proof bowl until frothy and light in color. Place the bowl over a gently simmering pot of water, being careful to make sure that the water does not touch the bowl. Drizzle in the butter while whisking to incorporate completely. Season with kosher salt and a dash of cayenne pepper, whisking to combine.

Serve the fish with a little hollandaise.

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