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Salmon en papillote , nantaise butter and a vegetable julienne |

Fish, Seafood & Shellfish

A gently cooked salmon with a julienne of vegetables served with a rich fish stock sauce.

Note

A papillote is a great way to cook fish and keep it moist, as it cooks in its own steam. This technique can be used with aluminum foil and banana leaf as well.

Ingredients

Recipe for 4 servings

Salmon

4 Unit(s)

Salmon steak

300 Gr

Zucchini

200 Gr

Carrot

10 Sprig(s)

Chives

4 Clove(s)

Garlic

30 Gr

Butter

Nantaise butter

100 Gr

French shallot

50 Gr

White balsamic vinegar

150 Ml

White wine

150 Ml

Fish stock

150 Ml

Cream 35%

50 Gr

Butter

Preparation time: 45 min

Preheat your four at 300 °F

Preparation

Cut the carrots and zucchinis into juliennes (matchsticks) with the help of a mandolin. Finely chop the chives and garlic. Set aside.

Finely dice the shallots.
Salmon

In a frying pan, sautée the vegetables for a short duration with the butter and garlic. Separate the sautéed vegetables into 4 separate pieces of parchment paper and place one piece of salmon on each. Season with salt and pepper. Close the papillotes and place them in the oven for 20 minutes.
Nantaise Butter

Sweat the shallots on medium heat without coloring them. Add the vinegar and white wine to the pan and continue to cook down until almost fully evaporated. Finally add the cream and fish stock and reduce until you reach the desired consistency.

A papillote is a great way to cook fish and keep it moist, as it cooks in its own steam. This technique can be used with aluminum foil and banana leaf as well.

Cooking schedule