Salmon Papillotte recipe (Fish)
Preheat the oven to 450 F. Let the salmon sit at room temperature for 20 minutes. Place a 24-inch piece of heavy aluminum foil on a large baking sheet set with one of its long sides closest to you. Place the salmon on the foil, parallel to the short side of the pan and in the center of the right half of the rectangle. Sprinkle the fish with salt and pepper. Cover the fish with the orange slices. Arrange the tomato slices in a single layer over the oranges. Finely grate the ginger and squeeze it over the tomatoes. Sprinkle on the remaining salt and more pepper. Cover the tomatoes completely with the sliced leeks and drizzle the olive oil over the entire length of the fish.
Seal the packet by folding the foil so the 2 ends parallel to the length of the fish meet, making a long, narrow rectangle perpendicular to you. With your fingers, roll up the edge of the short side nearest to you, sealing it tightly. Roll and seal the long side. Insert a drinking straw in the remaining short side at the back, near the fold. Roll up the foil, leaving the straw sticking out of
the pocket. Blow through the straw until the foil puffs up into a pillow. Pinching the foil together to keep the air from escaping, and with your finger over the tip of the straw, withdraw the straw and seal the packet completely.
Bake the fish in its packet for 15-18 minutes, depending on the thickness of the fish.
To serve, slide the foil packet onto a large serving platter. At the table, use a knife to cut a cross in the top of the foil, taking care not to let the escaping steam burn you. With a fork, turn back the foil. Cut the salmon into 4 pieces and serve with steamed new potatoes with fresh herbs.
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