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Cooking
Saumon au papillote, or salmon baked in a parcel
· 4 servings
Two ways to wrap it
You can use either baking paper or foil. The results were similar, but I preferred how the baking paper parcel looked — and that matters too. The main thing is to fold the parcel tightly so it seals well, keeping both the aroma and the juices locked inside.
The filling
Inside the papillote, we always wrap the fish first, seasoning it with salt and herbs. Then we add vegetables, cheese, or perhaps a little sauce or cream. At the end of the recipe you'll find all the combinations worth trying.
Baking temperature
Bake the finished parcels in an oven preheated to 200 °C for about 15 to 20 minutes. This also depends on the size of the fish you're preparing — thicker fillets will naturally need a bit longer.
Tip: flavor combinations
1) Salmon, zucchini, peppers, salt and pepper, béchamel sauce 2) Salmon, salt and pepper, camembert, spring onion 3) Salmon, cherry tomatoes, mushrooms, garlic, dill, salt and pepper