Français - Currently listing 2,459 recipes in 84 categories!

Latest Recipes


Vote for us on Google --->
Salmon en Papillotte: Date Added: 13 Nov 2009
Listed in: Fish

1 x 4 lb. salmon
1 x lemon, thinly sliced
1 x bulb fennel, finely sliced
2 inch fresh ginger, peeled and chopped
1/2 cup olive oil
1/4 cup white wine
1 x egg

Cooking Instructions

Trim the fins of the salmon so that they are neat. Open the salmon and stuff the cavity with the lemon slices, fennel and ginger, season with salt and pepper.

Tie the salmon closed with kitchen string at three places down its body. Tie its mouth closed so that it does not gape open during cooking. Place the fish on a large piece of parchment paper. Drizzle the olive oil over it.

Then brush one edge of the paper with egg white and fold the other over on top. Brush it again and fold it over once again. Repeat until the parcel is sealed.

Put the salmon on a baking tray and cook for 15 minutes or until the bag is completely puffed up. Cut the bag open with scissors and lay the salmon a serving dish and spoon any juices round it. Serve with lemon wedges.

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe

Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version


Mesures liquides Mesures solides Température Cuisson au gaz

Rate this Recipe:
  • Currently 2.10/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.1/5 (10 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Baked Catfish Creole Halibut with horseradish butter Albacore Or Yellowfin Tuna Baked Trout with Herbs Tuna salad Bagel sandwich

Recipe Cloud Tags:



Copyright ©


Thank you, your comments will be reviewed shortly!

All Cooking Sites