My Style Profile - Entertaining & Dining in Style

Guest Chef Charmaine Hamill Presents...

Chef Charmaine Hamill of Purple Onion Catering in Toronto presents this sumptuous fish and fresh vegetable dish!

Salmon and Halibut en Papillote
Serves 4
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4 x 3 oz. pieces salmon
4 x 3 oz. pieces halibut
2 carrots
1/4 cup mayonnaise
2 tablespoons white wine
2 teaspoons Dijon mustard
5 cups loosely packed spinach
4 tablespoons butter
2 teaspoons capers
1 lemon, thinly sliced (1 slice for each packet, and additional to garnish)

HOW TO PREPARE:
Preheat oven to 400 ° F.

Cut each carrot crosswise, and with vegetable peeler, shave lengthwise into wide, thin strips. In small bowl, mix mayonnaise, white wine and Dijon.

Cut four 12” x 12” squares of parchment paper. On each square, put an equal amount of the following:

Spinach and carrot strips
Salmon and halibut, seasoned with salt and pepper
Mayonnaise mixture
Butter
Capers
Lemon slice

Salmon and Halibut en Papillote

Charmaine Hamill says:

I‘ve had an interest in food for as long as I can remember. As I was growing up, my mother enjoyed cooking foods from all over the world.

My passion for food has led me to enjoy sharing it with others.

I established Purple Onion Cuisine several years ago, and have catered everything from lunch programs for school children to cocktail, dinner parties and weddings.

Fold over the parchment and, starting at one end, fold and crimp edges to seal tightly. Place on baking sheet with sides.

Bake 12 -15 minutes.

Place on plates and cut an “X” to open. Garnish with lemon slices and dill sprigs.
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For fine and fabulous catering in the Toronto and the greater Toronto area, contact Charmaine Hamill at Purple Onion Cuisine ~ 416-888-4405 or click on the logo below to visit her web site:

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