Photo description:
Steamed salmon. Chef Jeff Brandt shows culinary arts students at Red River College how to use parchment paper to prepare succulent steamed salmon fillets En papillote in French literally meaning "in parchment", or inItalian, al cartoccio. This is a great way to steam fish and vegetables in their natural juices, making a light and refreshing summer meal andlooks impressive when each guest gets their own little "parcel" of food. Serve with a zesty potato and mustard salad or crusty bread. 49.8 Section Photography by Ruth Bonneville Winnipeg Free Press June 05, 2013
Order this photoOrder Form
Open Close Prints
High quality Winnipeg Free Press prints delivered right to your door!
5x7 Print
$15.00
8x10 Print
$17.00
8x12 Print
$18.00
11x14 Print
$23.00
16x20 Print
$33.00
16x24 Print
$35.00
20x24 Print
$40.00