Salmon en papillote , nantaise butter and a vegetable julienne

Mains, Fish, Seafood & Shellfish

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


Recipe for 4 persons


4 Unit(s)
Salmon steak
1 Unit(s)
1 Unit(s)
10 Sprig(s)
2 Clove(s)
30 Gr

Nantaise butter

2 Unit(s)
French shallot
50 Gr
White balsamic vinegar
150 Ml
White wine
250 Ml
Fish stock
150 Ml
Cream 35%
50 Gr
Salmon en papillote , Nantaise butter and a vegetable julienne

Preparation time: 45 min

  • 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.

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