Salmon en Papillote with Thyme and Vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is an extremely simple dish, but so full of flavour as the fish is cooked sealed in its own natural juices.


  • 4 x 176 g/6 oz fillets of salmon
  • 50 g/2 oz butter
  • Salt and freshly ground white pepper
  • 115 g/4 oz julienne of vegetables (carrot, leek, celery)
  • 4 sprigs fresh thyme
  • 225 ml/8 fl oz fish stock
  • 85 ml/3 fl oz vermouth


    Preheat the oven to 230°C/450°F/Gas Mark 8.

    Take four squares of foil large enough to make a bag to hold the individual pieces of salmon and butter each square using all the butter. Place each piece of salmon on one of the buttered halves, season, and divide the vegetables out equally over the portions of salmon. Place a sprig of thyme on each. Fold the other half of the foil over and tightly seal by folding over the edges two-thirds of the way round. Pour in the fish stock and the vermouth and then seal completely.

    Place the four bags on a baking sheet and cook in the oven for 8 minutes.