Papillote is a French technique that steams fish in a sealed envelope, preserving all the nutrients and flavors. It became popular in domestic cooking in the 19th century as a healthy and elegant method. Salmon en papillote is today a classic of light Mediterranean and French cuisine.
Mediterranean
Salmon en papillote con verduras
Salmon en papillote with vegetables from France: traditional recipe step by step, with chef tips and clear timings.
- France
- MAIN COURSES
- Light
- High protein
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 32 g
- Fiber 2.5 g
- Carbohydrates 8 g
- Fat 20 g
- Sodium 380 mg
Story behind the dish
Preparation
Salmon en papillote with vegetables is a preparation from France with easy difficulty. Reserve about 33 minutes in total (15 for mise en place and preparation, 18 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 salmon loins of 150 g without skin.
- Have ready: 1 zucchini in thin sticks.
- Have ready: 1 julienne carrot.
- Have ready: 200 g of chopped green beans.
- Have ready: 4 tablespoons of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 200 C
Preheat the oven to 200 C. Prepare four papillotes with baking paper folded in the shape of a heart. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Distribute the vegetables in the center of each papillote
Distribute the vegetables in the center of each papillote, season with salt and pepper and drizzle with oil and lemon.
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Place a salmon loin on the vegetables
Place a salmon fillet on the vegetables, season with salt and pepper and add shallot, dill and a splash of wine.
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Close the papillotes tightly, folding the edges well to…
Close the papillotes tightly, folding the edges tightly so that steam does not escape. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Bake in a tray for 15-18 minutes depending on the thickness of the salmon; the paper…
Bake in a tray for 15-18 minutes depending on the thickness of the salmon; the paper should inflate slightly.
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Serve each papillote closed on the plate and open at the table to…
Serve each papillote closed on the plate and open at the table to release the aromas.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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