60 Salmon ‘en papillote’ with braised vegetables

Name: Salmon ‘en papillote’ with braised vegetables
Yield: For four people
Cuisine: French
Ingredients: 5 tablespoons stock made from ¼ chicken stock cube dissolved in 5 tablespoons water; salt and pepper; 600 g (1 lb 5 oz) skinned and boned salmon; 1 teaspoon chopped shallot; 12 tarragon leaves; 50 g (1¾ oz) butter; 100 g (3½ oz) onions, peeled; 100 g (3½ oz) carrots, peeled; 100 g (3½ oz) button mushrooms, peeled; 1 level teaspoon freshly-chopped tarragon; 8 tablespoons dry white wine; 80 g (2¾ oz) softened butter; 4 tablespoons arachide oil

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Papillotes de saumon à l’étuvée de légumes ‘The flavours of river and garden’

Ingredients

Main ingredients

4 tablespoons arachide oil
600 g (1 lb 5

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preparing the vegetable garnish

Put the carrots through the julienne blade of the mouli-julienne.
Cut the mushrooms and onions, which have rather more resilient flesh, into julienne strips by hand.
Heat the 50 g (1¾ oz) butter in a saucepan and put the vegetables in to soften without browning, in the following ord