Cook and Scale
Salmon en Papillote
2 servings · 35 min total
Salmon steamed in a paper parcel with fennel, zucchini, lemon, and white wine. A light, foolproof French method that keeps the fish silky.
Ingredients
- 2 g salmon fillet
- 1 zucchini, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 lemon, sliced
- 2 garlic, sliced
- 30 g butter
- 1 dl white wine
- 2 fresh dill
- salt to taste
- black pepper to taste
Contains: Milk, Fish, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the paper parcels — Heat the oven to 200°C. Cut two large squares of baking paper and divide the sliced zucchini and fennel between them as a bed.
- 2.
Top the salmon fillets — Set a salmon fillet on each bed, season, and top with garlic, lemon slices, a knob of butter, and dill.
- 3.
Seal the parcels — Splash the wine over each parcel and fold the paper into a sealed pouch, crimping the edges tightly to trap the steam.
- 4.
Bake until just cooked — Bake for 18 to 20 minutes until the parcels puff and the salmon is just cooked. Open at the table to release the aromatic steam.