Salmon en Papillote with Tarragon

Recipe from Kitchen Simple by James Peterson (Ten Speed Press, 2011)

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• Four 6- to 8-ounce salmon steaks or fillets
• Salt
• Pepper
• 40 fresh tarragon leaves
• 2 tablespoons butter, cut into 4 pieces
• 1/4 cup dry white wine
• 1 egg white, lightly beaten with a fork
  

Preheat the oven to 350°F. Cut out four pieces of parchment paper or aluminum foil, each about the size of two sheets of letter paper placed side by side. If you're using aluminum foil, roll out a strip twice as long as the foil is wide.

Place a piece of salmon in the center of the right half of each sheet of paper or foil. Season the salmon with salt and pepper and arrange 10 tarragon leaves on top. Top with a piece of butter and sprinkle with white wine.

If using parchment, brush the perimeter of the paper with the egg white and fold in half, over the salmon. Press to seal and brush again. Make a series of small folds along the outside edge of the paper to form a seal. Gently transfer the packages to sheet pans (you'll need two) and slide into the oven.

Bake for about 20 minutes per inch of thickness of the salmon, by which time the bags should be fully inflated. Serve immediately on hot plates. Pass a pair of scissors for guests to open their own packets.

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