Salmon Baked in Foil Packages (Saumon en Papillote)

• 1 1/2 pounds skinless, boneless fillets of salmon, preferably the tail end, cut into 4 pieces of equal size
• 4 carrots, about 3/4 pound
• 1/2 pound fresh mushrooms
• 2 tablespoons butter
• Juice of 1/2 lemon
• 1/2 cup trimmed scallions cut into 2-inch lengths
• Salt to taste, if desired
• 1 tablespoon finely chopped tarragon
• 6 tablespoons melted butter or oil for greasing paper or foil rounds
• 8 teaspoons finely chopped shallots
• 4 teaspoons dry white wine
• Freshly ground pepper to taste

1. Preheat the oven to 525 degrees, or the hottest temperature possible.
2. Place a baking sheet in the oven and let heat at least five minutes.
3. Holding the knife at an angle, cut the salmon into very thin slices as if you were slicing smoked salmon.
4. Lay out a length of heavy-duty aluminum foil or nonstick kitchen parchment on a flat surface.
5. Invert a 12-inch round baking dish, such as a cake pan, on the aluminum foil and trace around the pan with a sharp knife to cut away one round.
6. Continue until you have four foil rounds.
7. Scrape and trim the carrots and cut them crosswise into 1-inch lengths.
8. Cut each length into thin slices.
9. Stack the slices and cut them into very thin matchlike strips.
10. There should be about 3 cups.
11. Cut off and discard the bottom of each mushroom.
12. Cut the caps crosswise into thin slices.
13. There should be about 2 cups.
14. Heat two tablespoons of butter in a saucepan and add the mushrooms.
15. Sprinkle with lemon juice.
16. Cook, shaking the skillet and stirring, about 1 minute.
17. Add the carrots, scallions and salt.
18. Cover.
19. Cook 7 to 8 minutes.
20. Add the tarragon and stir.
21. Cover and set aside.
22. Place each round of paper or foil on a flat surface and brush all over with butter.
23. Spoon an equal portion of the carrot mixture slightly off center on each round, leaving an ample margin for folding over.
24. Cover the vegetable mixture with slices of raw salmon, leaving them slightly overlapping but making a compact row that just covers the vegetables.
25. Sprinkle each serving with 2 teaspoons of finely chopped shallots and one teaspoon of wine.
26. Sprinkle with salt and pepper.
27. Fold over each round of foil or paper to completely enclose the filling.
28. Fold and pleat the margins of each round over and over to seal the filling as tightly as possible.
29. Arrange the packages neatly in one layer on the preheated baking sheet.
30. Place in the oven and bake 7 minutes.

skinless, carrots, mushrooms, butter, lemon, trimmed scallions, salt, tarragon, butter, shallots, white wine, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2024 (may not work)