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Salmon al papillote: technique and recipe

by Amercook Spain
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- By Pablo González, 2 Michelin star chef
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What is papillote?

Cooking technique that consists of cooking the wrapped food in a wrapper to which when heat is applied steam is generated inside and thus we get to cook the product with their own juices. This technique can be prepared with different heat sources (oven, iron, microwave ...)
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Salmon al papillote 

Ingredients:
- 100 gr of salmon
- greaseproof paper or silver
- onion
- zucchini
- carrot
- EVOO, salt and dill.
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Preparation:
With these simple steps we will be able to do this salmon rich, rich, and healthy.
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We place parchment paper at the bottom of an Amercook casserole where we place our salmon fillet of approximately 100 gr in the center.
We cut onion, zucchini and carrot into thin strips (julienne) and add them on top of the salmon. Season with extra virgin olive oil, salt and dill.
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Finally we wrap the salmon with the remaining paper that has remained on the sides and cook in the oven for 7 minutes at 180 degrees.
Remove from the oven and let it rest for a minute. We uncover the papillote, letting the vapors escape and enjoy its fantastic aroma. We would have it ready for to serve.
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Step by step technique:
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