Salmon en papillote

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Salmon, along with sautéed fennel, half-boiled potatoes, shallots, herbs, a pat of butter, and a splash of white wine, is sealed en papillote (in a parchment wrapper) and baked until tender. Each serving is served directly in the wrapper. This baking method has only its advantages: ease of preparation, clean dishes, and the fish and vegetables, steamed with aromatic additives, are delicious, juicy, and healthy. Serve the wrappers sealed so each guest can open their own portion and savor the wonderful aroma. Place olive tapenade on the table alongside; it will perfectly complement the salmon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon

1 tbsp. l. rapeseed oil
1 fennel root, sliced 0.5 cm thick.
2 potatoes, peeled and cut into 0.3 cm thick slices.
4 skinless salmon fillets, weighing 140 g each.
1/4 cup white wine
2 tablespoons butter, cut into 4 pieces
1 tbsp chopped fresh tarragon
1/4 shallot, chopped

Tapenade

1 cup pitted manzanilla olives, rinsed, patted dry and finely chopped
1 tbsp capers, rinsed, dried and finely chopped
1 anchovy, chopped
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon of honey
1 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fennel bulb, potato, salmon, white wine, butter, tarragon, shallots, olive, capers, Anchovies, garlic, lemon juice, honey, parsley

Cooking the dish according to the recipe:

Prepare the salmon:

Preheat oven to 150°C. Bring a saucepan of salted water to a boil.
Place a frying pan over medium-high heat and add vegetable oil. Season the fennel with salt and black pepper. Once the oil is hot, add the fennel and cook until golden brown on one side, 2-3 minutes.

Meanwhile, boil the potato slices in boiling water for 3 minutes, then drain.
Cut 4 pieces of parchment paper into large heart shapes, then fold them in half. Lift one side of each parchment heart, place some fennel in the center of the bottom half, then top with potatoes and a piece of salmon. Top each piece of salmon with a quarter of white wine, butter, tarragon, and shallots. Season with salt and pepper.
Begin closing the parchment rolls, crimping the edges with small folds to seal them tightly. Place them on a baking sheet and bake in the oven for 15-18 minutes, depending on your desired doneness.
Prepare the tapenade:

While the salmon is baking, combine the olives, capers, anchovies, and garlic in a bowl. Add the olive oil, lemon juice, and honey and mix until smooth. Sprinkle the tapenade with chopped parsley.
Open the fish packages on the table and place a spoonful of tapenade into each serving.