60 Salmon ‘en papillote’ with braised vegetables

banner
Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

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

Method

Preparing the vegetable garnish

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