P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Salmon in Parchment Paper
Show: Feb. 6 , 2003

Serves 4

Ingredients:
1 1⁄2 lbs. Salmon filets
1⁄4 cup  Reduced Shallot Cream Sauce (recipe follows)
2 cups Red Bell Peppers, finely julienne
4 springs Dill
Nutmeg, Salt & White Pepper to taste
2 Full-size Sheets of Parchment Paper
2 cups Swiss Chard, lightly steamed or microwave until limp.
1 tsp. Red caviar for garnish 

Procedure:
Preheat oven to 350°F.

Cut salmon filet into 4 equal 6 oz pieces. Cut each piece almost all the way through and fold out as a butterfly. 

Cut 2 full-size sheets of parchment paper in half, then fold in half again. Cut half a heart shape, so that when it is unfolded the paper forms a heart. Lay the paper out and lay 1⁄2 cup of steamed Swiss chard, lightly salt and pepper and nutmeg seasoned, on the right half.

Lay a butterflied salmon filet on top of the chard. On top of the salmon add about 1 Tbls. of shallot sauce then 1⁄2 cup julienne red bell peppers, a sprig of dill and season with salt and white pepper. Bring the left side of the paper over the top and seal by overlapping folds. 

Place in 350†F oven for 6-8 minutes until the paper is puffed. Serve immediately garnished with a dollop of red caviar.