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Salmon 'en papillote'

The classic preparation for a tableside wow effect. Because all the steam is caught in the paper, no flavour is lost - the frontrunner of sous vide cooking, you could say!

Makes 10-12 servings.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Pescetarian

Ingredients

2
kg
salmon fillet, skin removed
300
g
carrot, cut in julienne
30
g
red pepper, cut in julienne
50
g
ginger, cut in julienne
50
g
spring onion, cut in julienne
200
g
onion, cut in julienne
200
g
white wine
180
g
extra virgin olive oil
80
g
lemon, juice
1
lemon, zest
as needed
salt and pepper

Scale recipe

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