Servings and Ingredients
|1 ½ tbsp.||butter, cut into 3 equal pieces|
|1||medium potato (about 6 oz), peeled and very thinly sliced|
|salt and pepper, to taste|
|8 oz.||boneless, skinless salmon|
|1||plum tomato, thinly sliced|
|2||fresh basil leaves or 1/4 tsp dried basil|
|2 tbsp.||dry white vermouth or white wine|
- Preheat oven to 400 degrees.
- Arrange a 12-inch-by-20-inch rectangle of heavy-duty aluminum foil on a work surface, shiny side down.
- Spread one-third of the butter in a 3-inch circle in the center of the foil.
- Arrange the sliced potatoes, slightly overlapping, on top of butter. Season with salt and pepper.
- Place a second piece of butter on top of the potatoes.
- Place salmon fillet on top of butter. Season with salt and pepper.
- Arrange the sliced tomatoes, basil and bay leaf on top of the salmon.
- Place the third piece of butter on top and season with a little more salt and pepper.
- Bring together the short edges of the foil rectangle high above the salmon. Crimp or pleat the edges to seal.
- Pour vermouth or wine over the fish, then crimp the top edges of the foil to seal, forming an airtight package.
- Place the package on a baking sheet in the preheated oven.
- Bake the papillote until the foil is puffed and the salmon and potatoes are cooked, about 20 minutes.
- Transfer package to a plate. Using a knife, open the package through one side, taking care not to burn yourself on the escaping steam.
- Slide the salmon, vegetables and juices onto your plate and get ready for a feast.
- Remove bay leaf before eating salmon.
- Serve with crusty white bread to soak up the juices.
Delightful Dishes for One.