Prep 20 mins
Cook 35 mins
This recipe is chef Robert Freitag's variation of a recipe by Joyce Goldstein, chef-owner of Square One, in San Francisco, until it closed in 1996. The chef likes to use king salmon when making this dish. Found in Gourmet magazine, January 1999.
- In a small saucepan warm brandy over moderate heat and add currants.
- Remove pan from heat.
- Let mixture stand, covered, 20 minutes.
- Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices.
- In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes.
- Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more.
- Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes.
- Transfer mixture to a bowl and cool.
- Caramelized onions may be made 1 day ahead and chilled, covered.
- Preheat oven to 475°F.
- Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.)
- Open a parchment "heart" and put a salmon fillet in middle of one side.
- Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste.
- Spread one fourth caramelized onions on fillet and fold other side of parchment over.
- Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal.
- Make 3 more papillotes in same manner.
- Papillotes may be made up to this point 4 hours ahead and chilled, covered.
- Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
- Serve papillotes immediately, cutting them open at table.