Makes 4 servings. Difficulty
4 oz. chevre (goat cheese) 1/2 cup currants freshly ground nutmeg Salt and freshly ground black pepper 4 salmon fillets (about 1 lb. total) 2 shallots, thinly sliced 4 sprigs of fresh thyme 1/3 cup fresh squeezed orange juice (about 1 large orange)
Preheat the oven to 450°F.
You will be making 4 parchment enclosed salmon filets, called Papillotes. Cut 4 12-inch circles of parchment paper. Rinse the salmon under cold water, pat dry and place each on one half of the parchment paper about 1-1/2 inch from the edge. Season each piece of salmon with salt and freshly ground black pepper.
In a small bowl, combine the chevre with the currants. Season to taste with salt, freshly ground black pepper and freshly grated nutmeg.
Sprinkle the cheese mixture on top of each portion of salmon. Working with one salmon papillote at a time, fold over parchment paper on top of salmon. Start at one end to fold and pleat paper along edge to enclose salmon. Continue folding and pleating edge, making a half circle. To secure folds, press down firmly with edge of a ramekin or cup, rubbing it back and forth over crease. Twist closed after last fold. Now open twist just enough to insert a straw into papillote. Blow through the straw until package is inflated. Remove straw and re-twist opening so it is closed. Gently paint entire surface of parchment paper with vegetable oil.
Place the papillotes on a baking sheet and bake for 15 minutes. Remove from the oven and place a packet on each of 4 plates. Tear through the parchment paper with a sharp-tipped knife. Serve immediately.