Salmon en Papillote This was a very interesting dish and quickly became a favourite! The salmon was extra juicy, with the flavours and texture perfectly intact due to it being baked in an oven inside it’s wrap of baking paper. Sitting on a bed of vegetables, Beurre blanc or French White Butter is then poured over the ensemble to give it a wonderful savory taste and aroma. For the discerning diner, Beurre Blanc is a hot emulsified butter sauce made with white wine and or reduced vinegar, into which butter is blended in. The resultant creamy sauce is a classic and often served with fish.
