Introduction
Salmon en papillote is salmon baked in a sealed parcel of baking paper on a bed of thin courgette slices, with lemon and dill. The fish steams in its own juices, so it stays moist, and the whole dish is ready in half an hour, which makes it a good weeknight dinner with rice or new potatoes.
En papillote is French for “in paper”: a cooking method rather than a regional dish, used for fish, vegetables and fruit, between baking and steaming. Each guest opens a parcel at the table and gets the steam and the smell of lemon and dill. Close the parcels tightly: if the steam escapes, the fish dries out.
Ingredients
- 4 salmon fillets, skinless, about 150 g each
- 2 courgettes, very thinly sliced
- 1 lemon: half thinly sliced, half for juice
- a few sprigs of dill
- 2 tablespoons olive oil
- salt and black pepper
Tools
- Baking paper (4 sheets, about 35 × 35 cm)
- A baking tray
Preparation
- Heat the oven to 200 °C (180 °C fan).
- Lay a quarter of the courgette slices in the middle of each sheet of paper, season with salt and pepper and drizzle with a little olive oil.
- Put a salmon fillet on top, season it, squeeze over some lemon juice and add 2 lemon slices and a sprig of dill.
- Bring two sides of the paper together over the fish and fold them down tightly several times, then twist or fold the ends, so the parcel is sealed.
- Put the parcels on the tray and bake for 12 to 15 minutes, until the parcels puff up and the salmon flakes easily at its thickest point.
- Serve the parcels closed on the plates and open them at the table, carefully: the steam is hot.