Toujours Bon Appétit! How I Cooked Up Gastronomic Tours to France

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A simple idea emerges from his instruction.  Namely, innovation plus mistakes equal new creations; it’s almost like a mathematical formula:  Innovation + Mistakes = Creation.  And as the sparkling wine and sunshine make the day truly memorable, we decide to give a name to our small group of kitchen connoisseurs. “The Wee Chefs” is our choice … a double entendre, pronounced like the French “oui” we had just used with Chef Kathie and Chef Serge.

            All too soon we’re heading back to the United States.  I’ve made plans for two Griffith Gourmet trips in 2010.  Risks and mistakes and change are the ingredients that make this venture possible.  I think of a wonderful line from one of Julia’s books.  “The pleasures of the table, and of life, are infinite,” she said.  “Toujours bon appétit!

 
Salmon en Papillote with Herb Sauce
Serves 4
Preheat oven to 400 degrees

4 salmon fillets (7 ounces each), skinned/boned
2 tablespoons butter, melted
8 thin slices of lemon, seeded
salt and freshly ground pepper

Herb sauce

1 ¼ cup fish stock or water
1/3 cup dry white wine
2 shallots, peeled and finely chopped
1 cup heavy cream
¼ cup finely chopped mixed herbs (chervil, chives, parsley, tarragon or shredded sorrel)

 For the salmon: Cut four 12-inch circles of parchment paper.  Fold each circle in half.  Open and brush interior with melted butter.  Place a salmon fillet on one half of the paper circle, season with salt and pepper; lay four half slices of lemon on top.  Fold the other half of the paper over the salmon to enclose.  Seal the package by folding over the edges twice and creasing to tighten.  Transfer packages to a baking sheet and bake for 10 – 15 minutes.  The fish should be firm but not hard when touched.

 To make the sauce:  Pour the stock in a saucepan; add the wine and shallots.  Simmer until the mixture has reduced to a syrup (there should be about five tablespoons of liquid remaining). Add the cream and simmer for a few minutes to thicken slightly.  Season with salt and pepper.  Just before serving, stir in the chopped herbs.  Serve each person a package to unwrap at the table and pass the sauce.

-- Chef Kathie Alex, La Pitchoune, France