Salmon "en papillote" with small vegetables

Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
239K 4.7/5 based on 6 reviews
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Last modified on: June 22th 2011

Keywords for this recipe:
For 4 papillotes, you will need:

Change these quantities to make: 2 papillotes 4 papillotes 8 papillotes 12 papillotes
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
58 min.30 min.1 hour 28 min.
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Step by step recipe

Stage 1 - 15 min.
Salmon "en papillote" with small vegetables
Prepare, wash and cut in small pieces 150 g green beans.

Stage 2 - 15 min.
Salmon "en papillote" with small vegetables
Prepare 1 carrot and cut in small dices.

Stage 3 - 5 min.
Salmon "en papillote" with small vegetables

Stage 4 - 5 min.
Salmon "en papillote" with small vegetables
Prepare 4 tablespoons peas (fresh or frozen).

Stage 5 - 2 min.
Salmon "en papillote" with small vegetables
In a pan mix 50 g butter and vegetables dices, with no heat.

Stage 6 - 10 min.
Salmon "en papillote" with small vegetables
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).

Stage 7 - 12 min.
Salmon "en papillote" with small vegetables
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.

Stage 8 - 4 min.
Salmon "en papillote" with small vegetables
Fold paper over to seal and make the papillote by firmly closing edges (Use a stapler or paper clip).

Stage 9 - 20 min.
Salmon "en papillote" with small vegetables
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).

Stage 10
Salmon "en papillote" with small vegetables
Serve immediately onto your guests' plates, so that everyone opens their own papillote and discovers the delicious cooking smells.
Don't hesitate to change vegetables kind, take season ones that's always better, and also fish kind: a pollock fillet for example.
When folded papillotes can wait 1 hour before cooking.
From Charles Barrier.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
658 Kcal or 2,755 Kj13 gr60 gr42 gr
33 %5 %6 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
88 Kcal or 368 Kj2 gr8 gr6 gr
4 %1 %1 %1 %
Per papillotes
Energetic valueProteins CarbohydratesFats
165 Kcal or 691 Kj3 gr15 gr11 gr
8 %1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Fish
How much will it cost?
  • For 4 papillotes : 3.68 €
  • Per papillotes : 0.92 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted 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.
    Posted by julianmay april 14th 2013 at 22:55 n° 1
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