Salmon with Fresh Dill En Papillote

Serves 6
Can be prepared several hours ahead of serving
Also works well with striped bass, sea bass and red snapper

2 pounds skinless salmon fillets, cut into 6 equal size pieces
5 carrots, peeled and trimmed (about 1 pound)
3/4 pound large mushrooms
6 tablespoons unsalted butter
Juice of 1 lemon
3/4 cup scallions cut into 2-inch lengths
Salt and freshly ground pepper
4 tablespoons chopped fresh dill leaves
6 tablespoons chopped shallots
6 tablespoons dry white wine

1. Preheat oven to 500 degrees.
2. Holding a knife at a 45-degree angle, cut each salmon piece into 4 thin slices.
3. Spread a large sheet of parchment paper on a flat surface. Invert a 12-inch round cake pan on the paper and trace around the pan with a sharp knife to make a 12-inch circle. Repeat until you have six of them.
4. Cut the carrots crosswise into 1-inch lengths. Cut each piece lengthwise into matchstick strips.
5. Cut off and discard the stem of each mushroom and cut the cap crosswise into thin slices.
6. Heat 2 tablespoons of the butter in a frying pan over medium-high heat. Add the mushrooms and lemon juice. Cook, stirring, for 1 minute. Add the carrots, scallions and salt.; then cover and cook for 7-8 minutes. Sprinkle the dill on top and stir well. Cover and set aside.
7. Melt the remaining butter in a small saucepan. Place the paper rounds on a flat surface and brush them with the melted butter. Spoon equal portions fo the carrot mixture on each disk slightly below the center, leaving a margin large enough to fold over.
8. Lay slices of salmon over each mound of vegetables. Sprinkle each serving with a tablespoon of shallots, a tablespoon of wine, salt and pepper.
9. Fold the foil to completely enclose the contents, while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange the packages on a baking sheet and bake for 8 minutes.