Salmon "en papillote" with small vegetables

Preparation	Cooking	Start to finish
58 min.	30 min.	1 hour 28 min.

Prepare, wash and cut in small pieces 150 g green beans.
Prepare 1 carrot and cut in small dices.
Prepare and mince 2 springs onion.
Prepare 4 tablespoons peas (fresh or frozen).
In a pan mix 50 g butter and vegetables dices, with no heat.
Put over a low heat, salt and pepper, stir, and when butter is completely melted cover to prevent browning.

Cook for 10 minutes and remove from heat.

Preheat oven to 460°F (240°C).
Check that the salmon escalopes are clean without skin, fat or bones, salt and pepper each side, and put one in the center of a cooking paper sheet.

Put 2 generous tablespoons of cooked vegetables on the salmon, and a tablespoon of fish fumet.
Fold paper over to seal and make the papillote by firmly closing edges (Use a stapler or paper clip).
Preferably glaze the papillotte using the remaining butter in the vegetable pan with a brush, so that it will brown during cooking (more attractive).

Put in the oven for about 20 minutes).
Serve immediately onto your guests' plates, so that everyone opens their own papillote and discovers the delicious cooking smells.

For 4 papillotes, you will need: