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Salmon "en papillote" with small vegetables

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

187,970 14.3/5 for 3 ratings

Last modified on: June 22^th 2011

For 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

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Measures:

How long does it take?

Time required

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

Keeping:

When folded papillotes can wait 1 hour before cooking.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 15 min.

Salmon "en papillote" with small vegetables : Photo of step #1

Prepare, wash and cut in small pieces 150 g green beans.

Stage 2 - 15 min.

Salmon "en papillote" with small vegetables : Photo of step #2

Prepare 1 carrot and cut in small dices.

Stage 3 - 5 min.

Salmon "en papillote" with small vegetables : Photo of step #3

Prepare and mince 2 spring onions (scallions).

Stage 4 - 5 min.

Salmon "en papillote" with small vegetables : Photo of step #4

Prepare 4 tablespoons peas (fresh or frozen).

Stage 5 - 2 min.

Salmon "en papillote" with small vegetables : Photo of step #5

In a pan mix 50 g butter and vegetables dices, with no heat.

Stage 6 - 10 min.

Salmon "en papillote" with small vegetables : Photo of step #6

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 : Photo of step #7

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 : Photo of step #8

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 : Photo of step #9

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 : Photo of step #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.

Nutritional information

% 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).

How much will it cost?

For 4 papillotes : 9.07 €
Per papillotes : 2.27 €

Note : These prices are only approximate

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Source

From Charles Barrier.

More recipes?

This recipe uses (among others)

	Green beans: You can check-out other recipes which use it, like for example: French bean salad with vinaigrette , Minestrone, Macédoine of vegetables, Icelandic-style fish and vegetable pie, Rolls of fish in smoked ham, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Turnip top soup, Flaky brownie brioche, Cheese Soufflé, French onion soup, Fish fillet in express cooking envelope, ... All
	Fish fumet: You can check-out other recipes which use it, like for example: Fish Mousselines, Fish petals, vegetables julienne, and beurre blanc, Sauce Normande (for fish), Salmon rillettes, Pollack Parmentier, ... All
	Fresh salmon: You can check-out other recipes which use it, like for example: Pan-fried salmon with white cabbage, Koulibiak in pie dish, Salmon and Spinach Gratin, Seafood feuillantines, Summer Salmon Blanquette, ... 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 14^th 2013 at 22:55 (n° 1)

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