Issue No.26

Recipes and wine matches
Salmon en papilotte
Ingredients for 4
4 x 200g Salmon fillets, skinned
2 lemons
Knob of butter
Salt and pepper
Method
Preheat oven to 200˚C (400˚F/Gas 6). Make sure there are no bones in the salmon fillets.
Slice the lemons thinly.
Cut four circles from greaseproof paper (around 12 inches/30cm wide). Melt the knob of
butter and brush over the circles.
Place a salmon fillet on each circle and put 3-4 slices of lemon over the top and season.
Fold the edges of the greaseproof paper together to seal into a “parcel”.
Place on a baking tray and bake for 10-15 minutes (according to the thickness of the
salmon) – the fish should be firm to touch.
Delicious with a salad or fries..
Wine Pairing
Alsace produces incredible wines in all three colors
but is mostly known for its succulent white wines.
Although some of them can have a touch of
residual sugar or even be lusciously sweet, the dry
Rieslings found in the region will make a perfect
companion for this Dish. The citrus notes of this
elegant and refreshing wine will nicely echo the
lemon flavors from the recipe, while the crisp
acidity will cut into the fat of the protein. The nice
minerality on the finish will make you crave for
another bite or sip.
Dry Riesling Cuvée Engelgarden 2016 from Jules
Muller – 100% Riesling is perfect with this dish...