Salmon en Papillote
Preparing the salmon ‘en papillote’ is an effective way to prepare and cook the fish perfectly.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Fish & Seafood
Cuisine French, International
Servings 2 people
Calories 396 kcal
Check all the fish bones are removed from the fillets. Remove the skin.
Combine the julienned vegetables and season with salt and pepper.
Brush some olive oil on a large piece of greaseproof paper or aluminium foil.
Arrange the julienne in the centre, place the fish on top, and season to taste. You can include fresh herbs depending on your taste or mood.
Fold the greaseproof paper so it is a closed bag. Add the white wine just before closing.
Heat up the oven to 200°C and bake the papillote for 15-20 minutes. The fish is ready when the ‘bag’ is puffed!
- The papillote can be prepared 1 day in advance. It’s a great technique to cook food.
- Fresh fish smells only of the sea. The eyes must be shiny and the gills bright red. The fish flesh is firm.
Calories: 396kcalCarbohydrates: 10gProtein: 29gFat: 23gCholesterol: 77mgSodium: 126mgFiber: 2gSugar: 4gVitamin A: 7245IUVitamin C: 10mgCalcium: 63mgIron: 2mg
Keyword en papillote, healthy, salmon