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.
253 K 4.7/5 (6 reviews)
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Keywords:
Last modified on: June 22th 2011
For 4 papillotes, you will need:

Change these quantities to make:
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?
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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 5.3 oz 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 1.8 oz 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 - 15 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.
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 recipe10 RDI=5 %60 RDI=6 %40 RDI=6 %660 RDI=30 %2,760 RDI: 30 %
Per 100 g1 RDI=1 %7 RDI=1 %5 RDI=1 %90 RDI=4 %370 RDI: 4 %
Per papillotes3 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 4 papillotes : 3.70 €
  • Per papillotes : 0.95 €

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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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