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Emiya Fish Papillote

(2 servings)

Ingredients

  • (1) med sized Onion
  • (1) med sized Carrot
  • (2) Salmon steak halves
  • (1) Shimeji “Brown Beech” Mushrooms
  • Mirin
  • Salt
  • Pepper
  • Consomme (alternatively chicken bouillon powder)
  • Unsalted butter
  • (Optional) Wasabi + Mayonnaise (to mix together for wasabi-mayo condiment) & Parsley for garnish

Instructions

  1. After removing the bones and rinsing the fish, pat dry it with a paper towel.
  2. Lightly sprinkle Mirin and salt to both sides of the fish. Let it marinate for 5 - 10 minutes.
  3. Skin and cut the carrot and onion down to thin slices.
  4. Break apart and rinse the mushrooms.
  5. Pat dry the fish.
  6. Lightly season both sides of the fish with salt and pepper.
  7. Pull out a large portion of aluminum foil.
  8. Lay out a bedding of onions and carrots. Sprinkle the bedding with consomme.
  9. Lay down the salmon atop the bedding and throw in some mushrooms.
  10. Cut out a good sized chunk of butter (appx 1/8 cup) and place it atop the center of the fish.
  11. Close up the foil, rolling in 2 ends to seal it shut
  12. Repeat steps 7 through 11 for the second serving.
  13. Place the 2 wraps in a large pan set to med-low heat. Close the lid and let it steam for 15 - 20 minutes. Take this time to mix your wasabi-mayo if you’d like.
  14. Remove the wrappings and place on a large plate. Open up the foil and optionally garnish the fish with parsley. Serve while hot.