Salmon en papillote with vegetables and white wine
(0)
45 min
Under an hour
Sezamo
O rețetă ușoară și sănătoasă de somon la cuptor, pregătit în stil „papilotă” pentru a păstra toată suculența peștelui. Legumele proaspete, cimbrul aromat și un strop de vin alb transformă acest preparat într-un prânz sau o cină rafinată, gata în mai puțin de o oră. Metoda de gătire în hârtie de copt și folie de aluminiu asigură o textură perfectă și arome intense.
Preparation method
Preparing the ingredients
Peel the celeriac and carrot, then cut them into thin strips (julienne). Cut the red onion into thin half-moons, and the spring onion into fine rounds. Cut the new potatoes in half lengthwise. Mix all the vegetables in a large bowl.
Prepare 4 pieces of aluminum foil and place a piece of baking paper on top of each. Brush the baking paper with a tablespoon of olive oil. Divide the vegetable mixture evenly among the 4 portions and add a sprig of fresh thyme to each.
Assembly and cooking
Cut the salmon fillet into slices about 4 mm thick. Place the fish slices in a cross pattern over the bed of vegetables and season with freshly ground black pepper. Add the potatoes around the edges, next to the fish, and sprinkle with salt. Drizzle each portion with a tablespoon of olive oil and 2 tablespoons of dry white wine.
Chef's tip
For extra flavor, you can also add a few thin slices of lemon inside the papillote.
If cooking in the oven, preheat it to 200°C and leave the packets for about 12-15 minutes, until they puff up.
80 min
Quick
