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Salmon en papillote with spring vegetables
Description
Nothing could be simpler than wrapping everything in baking paper and popping it in the oven! Cooking en papillote is a simple yet elegant method that allows fish to steam in its own juices and those of the vegetables. Here, we use baking paper rather than aluminium foil – a technique that is equally suited to family meals and dinners with friends. Each guest receives their own small, fragrant parcel, which they can open at the table to release the aromas: a real treat for the senses. The vegetables can be varied according to your tastes or the season, making this recipe both practical and versatile.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Clean and prepare the vegetables. Cut them into pieces if necessary.
2. Place a sheet of baking paper on the work surface. Arrange the prepared vegetables in the centre, season with salt and pepper, and drizzle with olive oil.
3. Place the salmon on top. Season with salt and pepper, add a slice of lemon and a few knobs of butter.
4. Cover with a second sheet of baking paper. Fold the edges, starting at the top right, continuing to fold carefully all around to enclose the contents securely.
5. Leave a small opening to pour in the white wine (or stock), then close it carefully.
6. Place the parcel on a baking tray and cook in a preheated oven at 180°C for 10 to 20 minutes, depending on the thickness of the fish.
7. Serve directly in the foil parcel, to be opened at the table to fully enjoy the aroma that emerges.
Tip: You can prepare the parcels the day before and store them in the refrigerator. Remember to take them out an hour before dinner so that they return to room temperature before cooking.
THERMOMIX® METHOD.
