Salmon en Papillote with Vegetables

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 394
• Protein: 41 g
• Carbs: 7 g
• Fat: 21 g

Ingredients

• 720 g Oncorhynchus kisutch ( 150g fillets )
• 2 piece Carrot ( julienned )
• 2 piece Leek ( julienned )
• 1 piece Citrus limon (L.) Burm. f. ( sliced )
• 40 g Minimum butter sweet ( cold )
• 4 tbsp Dry white wine
• 4 piece Dill ( fresh sprigs )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 4 piece Parchment paper ( cut into large squares )

Instructions

1. Preparing the julienne

   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. Sweating the vegetables

   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. Assembling the parcels

   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. Cooking and serving

   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.

Chef's tips

• 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.

Storage

Consume immediately after opening. Does not store well as the fish continues to cook.