Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
Last modified on: June 22th 2011
Keywords for this recipe:Fresh salmonSmall vegetablesPapillotteOven cookedFor 4 papillotes, you will need:
- 1
150 g green beans - 2
1 carrot - 3
2 spring onions (scallions) - 4
4 tablespoons peas - 5
50 g butter - 6
4 tablespoons fish fumet - 7
4 escalopes fresh salmon - 8
salt - 9
pepper - Total weight: 750 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 58 min. | 30 min. | 1 hour 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare, wash and cut in small pieces 150 g green beans.
Stage 3 - 5 min.
Prepare and mince 2 spring onions (scallions).
Stage 4 - 5 min.
Prepare 4 tablespoons peas (fresh or frozen).
Stage 5 - 2 min.
In a pan mix 50 g butter and vegetables dices, with no heat.
Stage 6 - 10 min.
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).
Cook for 10 minutes and remove from heat.
Preheat oven to 460°F (240°C).
Stage 7 - 12 min.
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.
Put 2 generous tablespoons of cooked vegetables on the salmon, and a tablespoon of fish fumet.
Stage 8 - 4 min.
Fold paper over to seal and make the papillote by firmly closing edges (Use a stapler or paper clip).
Stage 9 - 20 min.
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).
Put in the oven for about 20 minutes).
Stage 10
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.
Keeping
When folded papillotes can wait 1 hour before cooking.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 638 Kcal or 2,671 Kj | 13 gr | 55 gr | 42 gr |
| 32 % | 5 % | 5 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 85 Kcal or 356 Kj | 2 gr | 7 gr | 6 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per papillotes | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 160 Kcal or 670 Kj | 3 gr | 14 gr | 11 gr |
| 8 % | 1 % | 1 % | 2 % |
How much will it cost?
- For 4 papillotes : 3.68 €
- Per papillotes : 0.92 €
Note : These prices are only approximate.
Source
From Charles Barrier.
This recipe uses (among others)
 | Green beans: You can check-out other recipes which use it, like for example: Grandma's salad, Icelandic-style fish and vegetable pie, Rolls of fish in smoked ham, Green bean purée, Green beans with tomatoes, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Turnip and Jerusalem artichoke soup, Colcannon, Chaud-froid of grapefruit, pineapple and lime custard , How to fry eggs well, Potato Waffles with Smoked Salmon, ... All |
 | Fish fumet: You can check-out other recipes which use it, like for example: Sauce Normande (for fish), Fish petals, vegetables julienne, and beurre blanc, Scallops with sorrel and Noilly Prat, Salmon with sorrel, Salmon rillettes, ... All |
 | Fresh salmon: You can check-out other recipes which use it, like for example: Salmon rillettes, Salmon marinated like herring, Pan-fried salmon with white cabbage, Koulibiak in pie dish, Salmon and leek fondue tart, ... All |
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Your 1 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.Posted by julianmay april 14th 2013 at 22:55 (n° 1)
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