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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
  • Salt and pepper

Preparation time: 30.00 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.
Concerning aesthetics, to make papillotes, prefer the paper cafta which is a transparent paper which resists the cooking.

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