Papillotes de Saumon à l’Étuvée de Légumes

Preparation info

    • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About


Cut carrots, mushrooms and onions into thin strips. Sauté the carrots and the onions in butter for five minutes. Add the mushrooms and further cook the vegetables for three minutes. Stir constantly with a wooden spoon to prevent the vegetables from browning or sticking to the pan. Add salt, pepper and a few tarragon leaves. Cover the saucepan and braise the contents for two minutes. Allow to cool.

Brush large circular sheets of greaseproof paper with ground-nut oil. On one side of each circle put enough of the julienne of vegetables for one person.

Take out all the little bones from the salmon with tweezers. Then slice the salmon very thinly. Place three slices of salmon on each julienne. Season with salt, pepper and a little chopped shallot. Then put a few tarragon leaves, some small pieces of butter, two soupspoons of white wine and a soupspoon of chicken bouillon on the fish. Close the papillote by folding the empty half of the circle over, then pinching the edges together tightly, ensuring that the papillote is sealed. Grease a roasting tray with ground-nut oil and slip it into a pre-heated medium oven for five minutes. Put the papillotes on the heated tray, not touching each other, and cook briefly. Serve immediately.