Salmon en Papillote

🧂 Ingredients

• 2 pcs skinless salmon fillets

  (140 gr /5 ounce)
• ½ pc lemon sliced
• 50 gr leek julienned
• 80 gr carrot julienned
• 40 gr turnip julienned
• 40 gr celery stalk julienned
• 2 tbsp olive oil
• 80 ml dry white wine
• Pink peppercorn

  fresh dill

Instructions

• 1 Check all the fish bones are removed from the fillets. Remove the skin.
• 2 Combine the julienned vegetables and season with salt and pepper.
• 3 Brush some olive oil on a large piece of greaseproof paper or aluminium foil.
• 4 Arrange the julienne in the centre, place the fish on top, and season to taste.
  You can include fresh herbs depending on your taste or mood.
• 5 Fold the greaseproof paper so it is a closed bag. Add the white wine just before
  closing.
• 6 Heat up the oven to 200°C and bake the papillote for 15-20 minutes. The fish is
  ready when the ‘bag’ is puffed!

Nutrition Info