Salmon en papillote
One of the cooking techniques that he likes best for fish and vegetables and even soft meats is the papillote . With this technique we achieve great results in terms of texture, flavors and final properties of the food. The papillote is still a type of steam cooking that is produced thanks to the packaging in which the fish is going to be presented.
To make the papillote we can use aluminum foil, parchment paper, special plastic film for baking and lately we can see utensils specially designed to make papillote made of platinum silicone. Steam cooking allows you to cook food in an economical, simple and healthy way. On the other hand, food maintains its flavor and, most importantly, its nutritional qualities.
Ingredients
For 4 people:
- 2 salmon fillets of about 200 gr
- 1 lemon
- 2 sprigs of thyme
- 1 onion
- white wine (optional), but replace with fish broth or water
- 1 leek
- 2 carrots
- 1 stick of celery
- 1/2 red bell pepper
- extra virgin olive oil
- parsley
- 1 garlic
Preparation
Peel and cut the leek, the red pepper, the celery and the onion into julienne strips (thin strips) and the tomato into slices.
Chop the garlic together with the parsley and mix it with a splash of extra virgin olive oil. With the help of a kitchen brush we will paint two baking papers with this mixture.
We place each salmon fillet on the paper resting on a baking sheet .
We cover the salmon fillets with the vegetables and the onion one by one.
We paint each salmon fillet with a little more of the oil and parsley from before, a splash of white wine (broth or water) and thyme.
We salt and pepper
We form a tightly closed envelope with the paper and bake for about 10 minutes (depending on the size of the salmon).
Camilo on
La receta sale buena, gracias!, a pesar de que necesita una actualización de los ingredientes (se habla de tomate que no está en la lista, no se habla de gengibre pero sale en la foto y, por cierto, le da un toque increíble, estaría bien dar la temperatura del horno, y si se hace como se dice la zanahoria y la cebolla quedan prácticamente crudas, igual conviene pocharlas antes aunque se pueden comer como quedan si a uno le gusta la verdura casi cruda)