Salmon "en papillote" with small vegetables

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

	- Add this recipe to my binder (Read more...) - Follow this recipe
	- Post a comment about this recipe - See comments on this recipe
	Short version - Short version with photos
	Recipe as slideshow
	Pdf short version
	- Send this recipe to a friend - E-mail me about this recipe - Subscribe to news list
	- List of recipes in category - List of all the recipes

Other recipes of the same category

Sea food
Fish


Rosemary steamed fish		Salmon chard rolls

For2 papillotes 4 papillotes 8 papillotes 12 papillotes

MeasuresMetric Metric weight Metric volumes Read more...

For 2 papillotes, you will need:

75 g green beans
1 carrot
1 spring onion
2 tablespoons peas
25 g butter
2 tablespoons fish fumet
2 escalopes fresh salmon
salt
pepper

Nutritional information:

Whole recipe

Calories

352

18%

Proteins

Carbohydrates

35g

Fats

21g

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.

At what time?

At what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

For 2 papillotes : 1.87 €
Per papillotes : 0.94 €

Change currency:

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

Step by step recipe:

Prepare, wash and cut in small pieces 75 g green beans.
Prepare 1 carrot and cut in small dices.
Prepare and mince 1 spring onion.
Prepare 2 tablespoons peas (fresh or frozen).
In a pan mix 25 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

You might also like:

Fish petals, vegetables julienne, and beurre blanc

Nota: Rollover photos with your mouse to see recipe title.

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.

Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.

Note: You will need to confirm that you want to follow this recipe.

Quick access to cooking-ez.com

Recipes: