Ingredients (for 4 people) oil, 600 gr. of skinless fresh salmon Salt, pepper, 1 finely chopped shallot, fresh (or dried) tarragon 80 gr. soft butter, 4 tbsp. White wine, 4 tbsp. chicken bouillon aluminum foil, 100 gr. carrot (julienned 4 cm.), 100 gr. fresh mushroom (sliced), 100 gr. onion (in strips)
Directions: Cut the vegetables, put the butter in the saucepan, sauté the carrots first, then the onion, leaving everything together for about 5 minutes, then add the mushroom slices for about 3 more minutes. Season with salt, pepper and add the chopped fresh tarragon. Let cool. Cut 30 cm aluminum foil circles of 35 CMS. in diameter, brush with oil and distribute the vegetables between the 4 discs, over the veggies place the fresh salmon cut into servings 1 cm tick, season with salt, pepper and the shallot, put a few pieces of butter, 1 tbsp. of white wine, 1 tbsp. broth (on each disc). Close by folding the aluminum foil as if we were putting together an empanada, carefully roll up the edges (must be airtight). Preheat the oven to 250 degrees, place the 4 papillotes in a roasting pan brushed with oil and bake about for 10 minutes. Serve them immediately after taking them out of the oven.
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