6 oz. filet of salmon 5-7 asparagus spears ½ C. chopped carrots ½ C. shaved fennel 1 T. of unsalted butter Salt and pepper to taste
Cut a section of waxed paper 16" square and fold in half. Leave the fold open and place all vegetables in center of one half. Salt and pepepr vegetables to taste. Season salmon filet with salt and pepper and place atop the vegetables. Top salmon with one tablespoon of unsalted butter and squeeze ¼ lemon onto fish. Enclose papillote either by folding or stapler.
Heat for 15-20 minutes, based on thickness of fish, until done. Open with scissors and serve in bag, garnished with fennel frond and lemon.
Travis Jackson, Lead Chef, Polo Grill
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