Vermouth Bianco
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Friday, November 10, 2006

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4 tablespoons unsalted butter
1 medium onion, thinly sliced
1 large carrot, peeled, coarsely grated
4 large mushrooms, thinly sliced
2 tablespoons plus 2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh tarragon
Salt, freshly ground pepper
1 1/2 pounds fresh salmon fillets, cut into 1/4-inch-thick slices
1/2 cup plus 2 tablespoons dry vermouth
1/4 teaspoon grated lime zest
1/4 cup minced shallots
1 cup whipping cream
Pinch of cayenne pepper

Melt 2 tablespoons butter in a heavy large skillet over medium-low heat. Add onion and cook until translucent, stirring frequently, about 10 minutes. Add carrot and cook until just tender, stirring frequently, about 3 minutes. Add mushrooms and lemon juice and cook 2 minutes, stirring frequently. Mix in tarragon. Season with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead.)
Cut four 14-inch parchment circles. Fold each in half and then unfold. Place circles on 2 baking sheets. Spoon 1/4 of vegetable mixture onto half of each circle, leaving a 1/2-inch border. Divide salmon slices among vegetable portions. Sprinkle each with 1 1/2 teaspoons vermouth and a pinch of grated lime zest. Fold top half of parchment over filling to form half circles. Fold edges over several times to seal packets tightly. Preheat oven to 500º F.
Boil remaining 1/2 cup vermouth in a heavy small saucepan until reduced to 1/4 cup. Melt the remaining 2 tablespoons butter in a heavy large saucepan over medium-low heat. Add shallots and cook until transparent, stirring frequently, 5 to 8 minutes. Add reduced vermouth and cream. Boil until reduced to a thin sauce consistency, 8 to 10 minutes.
Meanwhile, bake salmon until opaque, about 5 minutes. Transfer to plates. Add cayenne to sauce. Taste and adjust seasoning. Serve, passing sauce separately. 4 servings.
 

Featured Archive Recipes:
Salmon en Papillote from Julia and Jacques
Antoine's Pompano en Papillote
Ralph Brennan's Redfish en Papillote
 

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