Salmon Cutlets en Papillotes

Name: Salmon Cutlets en Papillotes
Yield: Allow 4–5 oz. per helpings
Ingredients: butter; anchovy or caper sauce; salt and pepper; salt and pepper; anchovy or caper sauce; Slices of salmon, about ¾–1 in. thick

Preparation info

Allow
4–5
oz . per helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

Slices of salmon, about ¾–1 in. thick
salt and pepper
butter
anchovy or caper sauce

Starter
Gluten-free
Pescatarian

Method

Season the slices with salt and pepper. Butter some pieces of greaseproof paper or aluminium foil. Enclose a slice of fish in each, secure the ends of the paper case by twisting tightly, and bake for 15–20 min. in a moderate oven (350° F., Gas 4). Serve with anchovy or caper sauce.