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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
My mother’s poached salmon was the inspiration for this dish. I wanted something updated, but I had a lot of requirements — it had to be different, and also light, fresh-tasting, sugar-free, Pesach-friendly, and with subtle bay leaf/wine undertones (but not as overwhelming as in sweet-and-sour salmon). I also wanted it to be able to be served cold or at room temperature. This recipe fits the bill on all counts, as the broth permeates this fish en papillote just the right amount! My whole family enjoyed it immensely.
6 slices salmon fillet
Gefen Mayonnaise or olive oil
freshly squeezed lemon juice, to taste (be generous)
Gefen Onion Powder, to taste
salt, to taste
6 sprigs fresh parsley
1 and 1/4 cups water
1 cup Baron Herzog Chenin Blanc or other dry or semi-dry white wine
2 bay leaves
2 whole peppercorns (optional but recommended)
5 whole sprigs fresh parsley
salt, to taste (be generous)
Place the water, wine, bay leaves, peppercorns, parsley, and salt into a large covered frying pan. (I use one with at least two-inch [five-centimeter] sides.) Set aside.
To prepare fish: Prepare 6 pieces of Gefen Parchment Paper, each large enough to fold over and enclose all sides of one piece of fish.
Spray a paper with Lieber’s cooking spray, and lay a fish fillet in the center. Smear the top of the fillet with mayonnaise or oil. Drizzle with lemon juice and sprinkle with onion powder and salt. Lay a sprig of parsley on top.
Gently fold the two sides of the paper to the center and wrap well. Fold edges under tightly. Repeat for all six slices.
Place the wrapped fillets into the broth in the frying pan. The water level in the pan should be about halfway up the fish, not more.
Cover and bring to a boil. Reduce heat and simmer for half an hour.
Remove poached fish from pan and allow to cool (since sitting in the broth would make it get waterlogged). Store in the fridge still wrapped.
Serve with homemade tartar sauce if desired.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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