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Papillote of salmon with tarragon, stewed vegetables

MAINS, Fish, Seafood & Shellfish

Papillote of salmon on stewed vegetables and perfumed with tarragon

Note Concerning aesthetics, to make papillotes, prefer the paper cafta which is a transparent paper which resists the cooking.

Ingredients

Recipe for 4 persons

For the salmon

680 Gr

Salmon steak

1 Unit(s)

Shallot

2 Sprig(s)

Tarragon

30 Ml

White wine

60 Ml

Chicken stock

For the stewed vegetables

100 Gr

Carrot

100 Gr

White onion

100 Gr

Button mushrooms

50 Gr

Butter

3 Sprig(s)

Tarragon

Preparation time: 30 min

For the preparation
Cut the salmon steak in slices of 1 cm in thickness. Cut carrots and mushrooms in julienne. Slice thinly oignons. Chisel shallots. Pick the tarragon and chop half.
For stewed vegetables
In a pan stear onions and carrots in the butter 5 minutes. Add mushrooms and cook additional 3 minutes. Add the chopped tarragon.
The papillote
Cut rectangles of paper (parchemin, cafta, aluminum) for papillotes. Put down a few vegetables stewed at the bottom. Put down slices of salmon above. Put a few whole leaves of tarragon above and strew with chiselled shallots. Water with 2 teaspoons of white wine and broth of chicken stock. Season. Close papillote by means of rafia. Put in the oven 5 minutes.
Finishing
Open a little the papillote and put it on a plate.