Henry Meer's Curried Salmon With Lemon Grass En Papillote

Preparation

1. Step 1

   Preheat the oven to 450 degrees.

2. Step 2

   Cut the tomatoes, zucchini and carrot into 1-inch matchstick julienne strips. Bring a medium-sized pot of lightly salted water to the boil. Add the zucchini to the water and when it returns to the boil, cook for about 1 minute, until it is al dente. Remove with a slotted spoon and refresh by submerging in cold water. Drain and set aside. Add the carrot to the boiling water, and when it returns to the boil, cook for 2 minutes, or until al dente. Drain and refresh in cold water. Drain and set aside.

3. Step 3

   In a small saute pan, place 2 tablespoons of the butter and heat over a medium flame until foamy. Add the onion slices, curry and lemon grass and saute until the onions are translucent.

4. Step 4

   Add the white wine. Raise the heat to high and reduce until there is about a half cup left. Add the remaining 2 tablespoons of butter, bit by bit, whisking with each addition.

5. Step 5

   Thoroughly butter a 24-inch piece of parchment paper or aluminum foil, then fold it in half. Make a pocket by closing 3 sides with small folds, like an envelope. Place on a jellyroll pan.

6. Step 6

   Season the salmon with salt and pepper and slip it in the envelope, adding the vegetables and parsley. Add the curry mixture and seal the parchment tightly.

7. Step 7

   Put the pocket in the preheated oven. Bake about 10 minutes, or until the papillote inflates. Remove and serve with basmati rice.