Salmon en Papillote
Cooking in a tightly sealed paper packet or papillote ensures that the cooking juices are retained and keeps the fish moist
Yield: makes 4 servings
Prep Time: 25 mins
Cooking Time: 15 mins
Ingredients
- olive oil, for the parchment paper
- 4 salmon fillets, 6oz (175g) each
- 4 small ripe tomatoes, sliced
- 1 large lemon, sliced into 8 rounds
- 8 tarragon sprigs
Directions
Prepare ahead
The salmon parcels can be refrigerated up to 6 hours before baking.
1. Cut 4 heart-shaped pieces of baking parchment large enough for the salmon to fit on one half.
2. Preheat the oven to 400°F (200°C). For each fillet, brush a parchment heart with olive oil. Place 1 sliced tomato on one half of the heart. Top with 1 salmon fillet, 2 lemon slices, 2 tarragon sprigs, and season with salt and pepper. Fold the heart over to enclose the fish and vegetables. Tightly crimp the edges to create a tight seal. Repeat with the remaining ingredients. Place the parcels on a baking sheet. Bake for about 15 minutes, until the paper browns.
3. Place the salmon parcels on dinner plates. Serve immediately, with scissors so each guest can open their packet.
Good with Beurre Blanc (a classic butter sauce) poured over the fish or served alongside.
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