My daughter came up with this recipe a long time ago, we still enjoy this dish a lot as a family. For this very simple but tasty recipe you can use your favourite fish.
I am going to use salmon because it can be very easy to source, quite a reasonable price but also for its pleasant and oily texture.
Note: Cooking fresh salmon en papillote (that is in parchment paper) is one of the best ways to get the most flavour from a fish, it is pretty much impossible to overcook the fish if you follow the below recipe
Ingredients
120g of leeks (julienned).
1 red peppers.
1 tbsp. chopped tarragon.
1 courgette, (julienned).
2 tbsp. chopped chives.
4 large sprigs of fennel herd or dill.
1 sliced red onion chopped (julienned).
1 tbsp. extra-virgin olive oil.
Salt and freshly ground black pepper.
4 salmon fillets of 160g skinned.
1 lemon, thinly sliced, seeds removed.
8 sprigs fresh thyme.
For the garlic butter:
80g of salted butter.
2 cloves garlic, minced.
4 tbsp. of flat parsley.
Method
Preheat oven to 180 degrees.
In a bowl, mix together the onion, courgette, red peppers and leeks.
Add the oil, season with salt and pepper, mix and combine.
Put each fish fillet in a large square of parchment paper and season with salt and pepper.
Arrange the vegetables on top, dividing evenly.
Top the vegetables with 2 lemon slices, 2 sprigs of thyme and divide all of the herbs between the 4 portions, top with 20g of garlic butter.
Fold the parchment paper over the salmon and around the edges tightly, in 1/4 inch folds to create a half moon shape. Make sure you press as you crimp ensuring you seal all parchment paper, otherwise the steam will escape (top tip to staple around edges of parchment paper).
Arrange the packets onto another baking sheet and bake until fish is cooked through, about 12 minutes, depending on the thickness of the fish.
To serve, cut open the packets and service directly in the parchment onto a plate, then slide / removed the fish with a spatula, being sure you don’t lose any of the juices.
My family enjoy the dish with boiled new potatoes or gnocchi.
Wine Recommendations
If you are looking for white wine which would pair with salmon I would recommend full bodied whites, such as an oak aged Chardonnay, Chenin Blanc Viognier, white Rioja, white Burgundy or a Pinot Nior. If red is your preferred choice, a simple Beaujolais, Grenache or Pinot Noir.
Enjoy Amigo.
