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Recipe for classic Salmon en Papillote

Salmon wrapped in paper

A simple to make but delish fish dish. A taste of classic French cuisine you can make in minutes.

Cooking papillote, which means paper envelope, has been popular since the 17th century in France. It’s a great way to retain the flavours of delicate fish…

4 Salmon fillets, skinned
2 lemons
Knob of butter
Salt and pepper

Fresh herbs (optional) such as thyme, fennel, rosemary

Preheat oven to 200˚C (400˚F/Gas 6). Make sure there are no bones in the salmon fillets. Slice the lemons thinly.

Cut four circles from greaseproof (baking/parchment) paper (around 12 inches/30cm wide). Melt a knob of butter and brush over the circles.

Place a salmon fillet on each circle and put 3-4 slices of lemon over the top and season. Add fresh herbs if you’re using them.

Fold the edges of the greaseproof paper together to seal into a “parcel”.

Place on a baking tray and bake for 10-15 minutes (according to the thickness of the salmon) – the fish should be firm to touch.

Delicious with a salad or fries.

More fabulous French fish recipes

Sole meuniere – so simple but so classically French!
Roasted scallops with a delicious mango sauce
Coquille St Jacques with truffle and sauterne sauce
Sea bream in garlic bouillon by Michelin star chef Gerald Passedat

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