Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.

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For2 papillotes 4 papillotes 8 papillotes 12 papillotes

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For 4 papillotes, you will need:

150 g green beans
1 carrot
2 spring onions
4 tablespoons peas
50 g butter
4 tablespoons fish fumet
4 escalopes fresh salmon
salt
pepper

Nutritional information:

Whole recipe

Calories

640

32%

Proteins

11g

Carbohydrates

55g

Fats

42g

Per 100 g

Calories

Proteins

Carbohydrates

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

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

Preservation : When folded papillotes can wait 1 hour before cooking.

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How much will it cost?

For 4 papillotes : 3.01 £
Per papillotes : 0.75 £

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Note : These prices are only approximate. Read more...

Step by step recipe:

Prepare, wash and cut in small pieces 150 g green beans.
Prepare 1 carrot and cut in small dices.
Prepare and mince 2 spring onions.
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.

Remarks:

Don't hesitate to change vegetables kind, take season ones that's always better, and also fish kind: a pollock fillet for example.

Source:

From Charles Barrier.

Last modified on: June 22^th 2011

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Your comments or questions on this recipe:

- - -

I followed the description in the interview given by Charles Barrier to Quentin Crewe in 'Great Chefs' and so julienned the vegetables. I suspect that your suggestion would have been better. However I do think that the fresh tarragon mentioned in the interview is worth adding.

Comment #1 posted on april 14^th 2013 at 22:55 by julianmay.

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