Salmón al papillote: técnica y receta

Salmon al papillote: technique and recipe

– By Pablo González, 2 Michelin star chef

What is papillote?

Cooking technique that consists of cooking food wrapped in a wrapper to which, when heat is applied, steam is generated inside and thus we are able to cook the product with its own juices . This technique can be done with different heat sources (oven, iron, microwave...)

Salmon papillote 

Ingredients :
– 100 gr of salmon
– sulfurized or silver paper
- onion
- zucchini
- carrot
– EVOO, salt and dill.
Preparation :
With these simple steps we will be able to do this salmon rich, rich, and healthy.
We place parchment paper on the bottom of an Amercook casserole where we place our approximately 100 g salmon fillet in the center.
We cut onion, zucchini and carrot into thin strips (julienne) and add them on top of the salmon. We dress with extra virgin olive oil, salt and dill.
Finally, we wrap the salmon with the remaining paper that we have left on the sides and cook in the oven for 7 minutes at 180 degrees.
We take it out of the oven and let it rest for a minute. We uncover the papillote letting the vapors escape and enjoy its fantastic aroma. We would have it ready for serve.
Step by step technique:
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