Papillote Salmon Recipe

Prepare a large sheet of baking paper, enough to fit a whole fish, or fish fillets if you are less hungry. We are using a salmon fillet here. Start by layering thinly sliced potatoes and the white parts of leek as seen in the video. Then place the salmon fillet on top and liberally season it with salt and pepper. Next, add about a clove of minced garlic on top of the fish. Followed by sliced shallots, slices of lemon and the remaining green parts of chopped leek. Add some cherry tomatoes around the sides of the fish. Pour some strained lemon juice, about 3 or 4 tbsp worth over the fish. Drizzle some extra virgin olive oil over the fish before adding a few sprigs of dill on top. Take another sheet of baking paper of roughly the same size and cover over the entire fish. Fold in the edges of both sheets until there are no gaps, as seen in the video. Fold all around the fish to create a sealed in bag. Transfer to a baking tray and bake in the oven for 20 to 25 minutes (depending on the thickness of the fish) at 200 Celsius no fan. When it’s done, there will be a lovely aroma coming out of the bag. Transfer to a serving plate big enough to hold the fish. Use a pair of scissors to cut a few slits at the center to let out the steam. It should smell even more gorgeous now. Simply open the bag petals and serve. Garnish with more dill. The fish should be moist, tender and delicately sweet from the herbs and vegetables. It’s one of the finest ways to eat fish so go try. Music track “Chocolate Caviar” from Sirloin Wine album, composed and performed by Ian Low. Download the album from iTunes at Sirloin Wine by Ian Low   / sirloin-wine