Main, French
Lemon-Herb Salmon en Papillote
Salmon and vegetables steamed in parchment parcels that you open at the table.
- Total
- 30 min
- Hands-on
- 12 min
- Skill
- Easy
- Serves
- 2
- Cost for two
- about $18
En papillote simply means 'in paper.' Fish, thin vegetables, lemon, herbs and a little butter go into a sealed parchment parcel and steam in their own juices in the oven. It is nearly impossible to dry out, there is almost no washing up, and opening the puffed parcel releases a cloud of lemony steam at the table.
Ingredients
Method
Heat the oven to 200°C (400°F). Fold each parchment sheet in half and cut a large half-heart shape so it opens into a heart.
On one half of each heart, near the fold, lay the zucchini and tomatoes. Season and drizzle with half the oil.
Place the salmon on top. Season, scatter with lemon zest, then top with lemon slices, herbs, butter and the wine.
Fold the paper over and seal the edge with small overlapping folds, starting at the top of the heart and finishing with a twist at the point. The seal must be tight to trap the steam.
Bake on a sheet pan for 12–15 minutes, until the parcels are puffed. The salmon should be just opaque and flake easily (52–54°C / 125–130°F at the center for medium).
Put each parcel on a plate and cut it open at the table, away from your face, to release the steam.
Cook mode keeps your screen awake. Tap a step to mark your place.
Tips
- Slice the vegetables thinly so they cook in the same time as the fish.
- Thicker fillets need 2–3 minutes more. Thinner ones can be done in 10.
Make ahead
Assemble the parcels up to 4 hours ahead and refrigerate. Add 2 minutes to the baking time.
Plating
Serve the parcel on a large white plate with a lemon wedge and a small bowl for the paper.
What to drink
Wine: Sauvignon Blanc, or Pinot Noir for red lovers.
Zero-proof: Cucumber-mint cooler with soda water.
Questions
Can I use foil?
Yes, foil seals well, but it does not puff up and you lose the reveal.