Sepia’s Lemon & Asapargus Risotto
created by Executive Chef Andrew Zimmerman, Sepia & Proxi, Chicago
Boursin Garlic & Fine Herbs and Parmigiano-Reggiano come together to take this delicious Italian favorite to a whole new level.
French for “in parchment,” en papillote simply refers to baking the salmon, zucchini, potatoes, and delicious Boursin Garlic & Fine Herbs Cheese mixture in a folded parchment pouch. This method melds the flavors and enriches this exquisite salmon course.
Prep time 10 min
Cook time 10 min
Total time 20 min
If salmon isn’t your fish of choice, you can use tuna or a thick fillet of white fish, like cod or haddock—either way your dinner will be delicious.
1 box of Boursin Garlic & Fine Herbs Cheese
4 small red-skinned potatoes, thinly sliced
2 tablespoons crème fraîche
2 small zucchinis thinly sliced
4 8-ounce salmon filets
1 tablespoon pink peppercorns, cracked
4 tablespoons white wine
1/2 box of Boursin Garlic & Fine Herbs Cheese
2 small red-skinned potatoes, thinly sliced
1 tablespoons crème fraîche
1 small zucchinis thinly sliced
2 8-ounce salmon filets
1/2 tablespoon pink peppercorns, cracked
2 tablespoons white wine