Salmon en Papillote with Vegetables
Ingredients
- 720 gOncorhynchus kisutch (150g fillets)
- 2 pcCarrot (julienned)
- 2 pcLeek (julienned)
- 1 pcCitrus limon (L.) Burm. f. (sliced)
- 40 gUnsalted butter (cold)
- 4 tbspDry white wine
- 4 pcDill (fresh sprigs)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 4 pcParchment paper (cut into large squares)
Method
Pearly salmon flesh that flakes easily, infused with the scent of dill and lemon. The vegetables are tender, resting in a light butter-emulsified jus that releases fragrant steam upon opening.
- 1
Wash and peel the carrots and leeks. Cut the vegetables into thin, even matchsticks (julienne) so they cook quickly in the fish's steam.
- 2
In a pan, heat a knob of butter. Sweat the vegetable julienne over low heat. They should soften without browning. Season with a pinch of salt.
- 3
Place a bed of vegetables in the center of the paper. Place the salmon fillet on top. Add a lemon slice, a sprig of dill, a spoonful of white wine, and a knob of butter. Season with sea salt and black pepper.
- 4
Seal the parcel tightly. Bake at 200°C. The parcel should puff up from the steam. Serve immediately so the diner enjoys the aroma upon opening.
Frequently asked questions
How do you get this dish right?
- Don't wrap the paper too tightly around the fish; leave some space for the steam to circulate.
- The salmon is done when the flesh is still slightly translucent at the center.
How long does this dish keep?
Consume immediately after opening. Does not store well as the fish continues to cook.
