En papillote cooking is an easy, mess-free and quick way of cooking food. You basically place all the ingredients per portion inside one parcel, which each diner will then have.
serves 2
2 salmon fillets (about 125g each)
6 tbsp frozen peas (3 tbsp on each portion)
1/2 leek, sliced (split in two parcels)
4 tbsp crème fraiche (2 tbsp per parcel)
2 tbsp tarragon or parsley, finely chopped (1 on each parcel)
dash of black pepper
dash of salt
1. Preheat the oven to 200°C / 390°F. Remove peas from the freezer. The fish will cook quickly, so it might be better if the peas have defrosted a little bit.
2. Take 2 large non-stick baking parchment sheets. Place the salmon pieces on the sheets, at around 1/3 from front, leaving 2/3 at the back, so that you will be able to fold it on top. Season with salt and pepper. Add the leeks, peas, crème fraiche and herb.
3. Bring over the baking paper, to cover the fish. The front edges should be together. Roll until it reaches the fish. Then roll the ends. The parcels are now sealed, which means the fish will cook in it’s own juices / steam.
4. Cook in the preheated oven for 7 minutes.
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