Papillote of salmon with tarragon, stewed vegetables
Mains, Fish, Seafood & Shellfish
Papillote of salmon on stewed vegetables and perfumed with tarragon
IngredientsRecipe for 4 persons
For the salmon
For the stewed vegetables
- Salt and pepper
Preparation time: 30 min
- For the preparationCut 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 vegetablesIn a pan stear onions and carrots in the butter 5 minutes. Add mushrooms and cook additional 3 minutes. Add the chopped tarragon.
- The papilloteCut 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.
- FinishingOpen a little the papillote and put it on a plate.
Concerning aesthetics, to make papillotes, prefer the paper cafta which is a transparent paper which resists the cooking.