Salmon in a Parcel

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavour. Its French name is Saumon en Papillate.


  • 5 sticks of celery, sliced
  • 4 shallots, sliced
  • a bunch of


Heat the oven to 200°C/gas 6. Cut six 25cm circles out of baking parchment.

Put the celery and shallots in a bowl, add the parsley and the seasoning and mix well.

Arrange the paper circles over the work surface. Place a spoonful of the vegetable mixture in the middle of ea