Chef Christine’s May 2020 Culinary Column
Chef Christine’s
May 2020 Culinary Column
Lillet Blanc and Provençal Saumon en Papillote
One of our favorite aperitifs to sip is Lillet Blanc (more commonly known as Lillet Blonde) which we pour over ice and serve with a slice of orange peel. We also incorporate Lillet Blonde into a cocktail, made famous by James Bond in the movie "Casino Royale" where he ordered a version of the martini called the Vesper. That cocktail is made with three measures of Gordon's gin, one measure of vodka, and half a measure of Lillet Blonde, shaken over ice until cold then served in a deep champagne goblet with a large thin slice of lemon peel.
Lillet Blonde is perfect for sipping while preparing your Saumon en Papillote. Lillet is a wine-based aperitif made in Bordeaux, France, is golden in color and has distinct aromas and flavors of honey, citrus, mint and pine. (Be careful as it is a strong aperitif and it will sneak up on you)!
Provençal Saumon en Papillote (Serves two)
*Preheat the oven to 350°
Ingredients for Salmon:
Two 6 ounce salmon fillets, skin off, pin boned out
4 oz. herbed compound butter (recipe follows)
1 lemon, zested then cut into 6 thin slices (reserve the lemon zest for the compound butter)
1 cup thinly sliced Yukon Gold potatoes
6 oz. haricots verts, stems removed
1 cup fresh fennel bulb, cored then sliced thinly
12 baby teardrop tomatoes, cut in half lengthwise
1 T. olive oil
TT (to taste) Kosher salt and finely ground black pepper
Ingredients for Herbed Compound Butter:
4 oz. unsalted butter, at room temperature
3 cloves garlic, peeled and minced
2 T. shallots, peeled and minced
1 T. grated lemon zest
1 T. Herbes de Provence, cracked in a mortar and pestle
TT (to taste) Kosher salt and freshly ground black pepper
Method for butter:
Combine the butter, garlic, shallots, lemon zest, Herbes de Provence and salt and pepper in a small bowl. Mix well to combine. Place the butter on a square piece of parchment paper and shape into a cylinder about 1" thick. Twist the ends to seal. Place in a Ziploc bag and refrigerate for one week or freeze for up to three months. If freezing, defrost overnight in the refrigerator, unwrap and slice into thin coins.
Method for salmon:
Fold two pieces of parchment paper in half and cut each piece of paper into a large heart shape. Open up each piece of paper and lay out on a flat work surface. Place the potatoes, haricots verts, fennel and tomatoes in a bowl. Toss with the olive oil, season with salt and pepper then divide this mixture evenly among each of the pieces of paper. Season the salmon with salt and pepper then place the salmon on top of the potato, fennel, haricots verts and tomato mixture. Top the salmon with the slices of lemon and coins of compound butter. Fold the top piece of parchment paper over the salmon then crimp the top and bottom pieces of parchment paper together to seal. Place the parchment paper wrapped salmon on a baking sheet then bake at 350° for 20 to 25 minutes. Remove from the oven, let rest for five minutes, transfer to warmed plates, tear open the top of the parchment paper and serve. Please make sure your guests know not to eat the paper. Trust me, it's happened!
Notes:If you are not a fan of salmon, you can substitute halibut, orange roughy, or tilapia.
This recipe can be scaled up to serve eight people
Penzeys Spices, (online) sells Herbes de Provence
Lillet Blonde (and Lillet Rouge) is available at BevMo (most of the time)
**Please note that there is a correction from the Lobster Pot Pie recipe. The amount of cream in the ingredient list was not included. Please add 1 and 3/4 cups cream to the ingredient list then proceed with the method at # five.
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions. With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience.
We specialize in creative, custom catering menus and offer wait service and bar service as well. Whatever your events, we will make them the most special - small or large, casual, or elegant - whatever your needs, we will make your occasion unforgettable.
We provide the highest level of service, freshly made cuisine, and delicious desserts. You tell us what you want, and we'll make it happen for you and your guests. No event is too small or too large. Whatever your tastes, a most delicious event awaits. Chef Christine is just a phone call or e-mail away to provide her personal touch for your special event