1,490 easy and fully explained recipes, with +66K photos and 78 videos

Salmon "en papillote" with small vegetables

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

247 K 1× 4.7/5 (6 reviews)

1 hour 30 min. difficulté

Easy

3.70 €

12 papillotes

9 Ingredients

Last modified on: June 22^th 2011

For this recipe: I want to make it (370×) I made it (399×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 papillotes, you will need:

1 450 ml green beans
2 3 carrots
3 6 spring onions (scallions)
4 12 tablespoons peas
5 154.8 ml butter
6 12 tablespoons fish fumet
7 12 escalopes fresh salmon
8 salt
9 pepper

Change these quantities to make:

2 papillotes 4 papillotes 8 papillotes 12 papillotes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 60 min.

Cooking: 30 min.

All in all: 1 hour 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

Prepare, wash and cut in small pieces 450 ml green beans.

Stage 2 - 15 min.

Prepare 3 carrots and cut in small dices.

Stage 3 - 5 min.

Prepare and mince 6 spring onions (scallions).

Stage 4 - 5 min.

Prepare 12 tablespoons peas (fresh or frozen).

Stage 5 - 2 min.

In a pan mix 154.8 ml 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).

Stage 7 - 15 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.

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).

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	180 RDI=20 %	130 RDI=20 %	1,980 RDI=100 %	8,270 RDI: 100 %
Per 100 g	1 RDI=1 %	7 RDI=1 %	5 RDI=1 %	90 RDI=4 %	370 RDI: 4 %
Per papillotes	3 RDI=1 %	10 RDI=1 %	10 RDI=2 %	160 RDI=8 %	690 RDI: 8 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Fish

How much will it cost?

For 12 papillotes : 11.05 €
Per papillotes : 0.95 €

Change currency:

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)

Other recipes you may also like

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8^th 2025526 K 14.5 2 hours 50 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21^th 2011328 K 14 40 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.66 M 74.3 4 hours 40 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.59 M 714.6 2 hours 40 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12^th 2018421 K 15 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.