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Salmon "en papillote" with small vegetables

Name: Salmon "en papillote" with small vegetables
Prep time: 58 min
Cook time: 30 min
Total time: 1 h 28 min
Yield: 4 papillotes
Cuisine: French
Ingredients: 150 g green beans; 1 carrot; 2 spring onions (scallions); 4 tablespoons peas; 50 g butter; 4 tablespoons fish fumet; 4 escalopes fresh salmon; Salt; Pepper

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

264 K 1× 4.7/5 (6 reviews)579652

Duration

1 hour 30 min.

Difficulty

Easy

Last modified on: June 22^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

60 min.

Cooking

30 min.

All in all

1 hour 30 min.

Preparation 60 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Salmon "en papillote" with small vegetables : Stage 1

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

Stage 2 - ⌛ 15 min.

Salmon "en papillote" with small vegetables : Stage 2

Prepare 1 carrot and cut in small dices.

Stage 3 - ⌛ 5 min.

Salmon "en papillote" with small vegetables : Stage 3

Prepare and mince 2 spring onions (scallions).

Stage 4 - ⌛ 5 min.

Salmon "en papillote" with small vegetables : Stage 4

Prepare 4 tablespoons peas (fresh or frozen).

Stage 5 - ⌛ 2 min.

Salmon "en papillote" with small vegetables : Stage 5

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

Stage 6 - ⌛ 10 min.

Salmon "en papillote" with small vegetables : Stage 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 - ⌛ 15 min.

Salmon "en papillote" with small vegetables : Stage 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 : Stage 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 : Stage 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

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.

Source: From Charles Barrier.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=3 %	7 g RDI=3 %	5 g RDI=8 %	87 kcal RDI=4 %	368 kJ RDI=4 %
Per papillotes	3 g RDI=5 %	14 g RDI=6 %	10 g RDI=14 %	164 kcal RDI=8 %	689 kJ RDI=8 %
Whole recipe	12 g RDI=20 %	59 g RDI=22 %	42 g RDI=58 %	658 kcal RDI=33 %	2,757 kJ RDI=33 %

Whole recipe

Possible allergens in this recipe: milk, Fish

How much will it cost?

For 4 papillotes

3.70 €

Per papillotes

0.95 €

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)

Green beans

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Butter

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Fish fumet

Like these other recipes: Salmon rillettes Pollack Parmentier Fish Mousselines Sauce Normande (for fish)Salmon with sorrel See all 7 other

Fresh salmon

Like these other recipes: Salmon with sorrel Koulibiak in pie dish Pan-fried salmon with white cabbage Seafood feuillantines Salmon and Spinach Gratin See all 12 other

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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 14^th 2013 at 22:55 n° 1

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