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Salmon "en papillote" with small vegetables

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

251 K 1× 4.7/5 (6 reviews)

1 hour 30 min. difficulté

Easy

3.70 €

4 papillotes

9 Ingredients

Last modified on: June 22^th 2011

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For 4 papillotes, you will need:

1 5.3 oz green beans
2 1 carrot
3 2 spring onions (scallions)
4 4 tablespoons peas
5 1.8 oz butter
6 4 tablespoons fish fumet
7 4 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 5.3 oz green beans.

Stage 2 - 15 min.

Prepare 1 carrot and cut in small dices.

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 1.8 oz 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	10 RDI=5 %	60 RDI=6 %	40 RDI=6 %	660 RDI=30 %	2,760 RDI: 30 %
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 4 papillotes : 3.70 €
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.

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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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