ReceptnaptárSalmon en papillote (salmon baked in paper)
En papillote means baked in paper. Fish and vegetables cook in their own steam inside sealed baking paper, so they stay especially juicy and aromatic and are made with almost no fat. The French love to bake fish this way and open the parcel at the table.
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Ingredients
Method
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- Preheat the oven to 200°C. Fold the pieces of baking paper in half, then cut them into a half-heart shape so that, unfolded, each makes a large heart.
- In a bowl, toss the sliced vegetables with a little salt, pepper and 1 tsp olive oil. Place a bed of vegetables on one half of each paper (along the fold).
- Season the salmon fillets with salt and pepper and place them on the vegetables. Top each with 1 lemon slice, a sprig of dill or thyme, and 1 tablespoon of butter.
- Sprinkle with 1 tablespoon of white wine and a little lemon juice.
- Fold the other half of the paper over and seal the edges tightly with small overlapping folds (like a turnover) so no steam can escape.
- Place on a tray and bake at 200°C for 12-15 minutes (depending on the thickness of the salmon). The paper will puff up. Serve on plates, opening the parcel at the table so the steam and aroma are released.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut the vegetables thin so they soften in the fish's cooking time; the carrot is the slowest, so make it the thinnest.
- Seal the edge of the parcel tightly, otherwise the steam escapes and the fish dries out.
- Timing: a 2 cm thick fillet takes 12 minutes, a thicker one 15 minutes, at 200°C.
- It also works with aluminium foil, but baking paper looks nicer and does not give the lemon a metallic taste.
- You can also make it with other thin fillets, such as pike-perch or sea bass.
Frequently asked questions
How do I know the fish is done?
When the flesh is opaque, pink and flakes easily with a fork; its internal temperature is 52-55°C.
Can it be prepared ahead?
Yes, you can assemble the parcels 2-3 hours ahead and keep them in the fridge; take them out 10 minutes before baking.
Similar recipes
- Pâtes au saumon et poireaux (creamy salmon and leek pasta) · French
- Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
- Quiche au saumon fumé (smoked salmon quiche) · French
- Home-cured salmon (semga) · Russian
- Salmon in red wine and caper sauce · Italian
- Baked salmon with sour cream and dill sauce · Russian
More french ideas
- Filet de merlan meunière (whiting fillet meunière)
- Brandade de morue (Provençal salt cod purée)
- Filet de saumon à l'oseille (salmon fillet with sorrel sauce)
- Blanquette de poisson (creamy white fish stew)
- Filet de dorade à la provençale (Provençal baked sea bream)
- Terrine de saumon (salmon terrine)
- Tielle sétoise (octopus and tomato pie from Sète)
- Bouillabaisse (Marseille fish soup)
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