Salmon Steaks “en Papillote De Lumière”

 
Salmon steaks “en papillote de lumière”

"I created this first receipe because I particularly like fish (after all our B&B is only 50 yards from the sea!) and cheese. If possible, use transparent papillote paper instead of baking parchment (it is available at specialist kitchenware shops) to create the complete intended effect”

Stéphane Pecot, 06/03/2013

Ingredients for 4 people

  • ​4 salmon steaks
  • 150g gorgonzola cheese
  • Around 10 stoned black olives
  • 4 or 5 sun-dried tomatoes
  • 1 chopped shallot
  • fresh or frozen tarragon
  • good-quality balsamic vinegar
  • pepper

Method

Pre-heat your oven to 180°C. Cut out 4 large pieces of transparent papillotte paper or baking parchment, each large enough to contain a salmon steak, with a little extra space. Place each salmon steak on a piece of the paper or parchment, and grate the gorgonzola over them. Chop the olives and sun-dried tomatoes finely and sprinkle over the salmon steaks, followed by the chopped shallot, a few leaves of tarragon, a few drops of balsamic vinegar and pepper to taste. Fold the paper or parchment around the contents to form papillotes, sealing loosely with a pleat. Bake in the oven for around 10 minutes until the salmon is cooked through.


Serve with

I serve this with a mixture of wheat, barley and spelt, and a dry white wine such as a Menetou-Salon, Sancerre or Pouilly fumé.

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Sat 7 Dec €100 €110
Bed & Breakfast De Nachtegaal, Damme, Belgium
De Nachtegaal
Damme, Belgium
Sun 8 Dec €95 €105
Bed & Breakfast B&B Setola, Brugge, Belgium
B&B Setola
Brugge, Belgium
Sat 7 Dec €135 €150
Bed & Breakfast Un matin dans les bois, Loison sur Crequoise , France
Un matin dans les bois
Loison sur Crequoise , France

You May Also Like

More recipes that might interest you.

Rabbit with redcurrant jelly
Rabbit with redcurrant jelly
31/12/2014 -

I prepare this recipe for rabbit cold and rainy days.

Read more
Confit shoulder of wild boar
Confit shoulder of wild boar
30/10/2015 -

There’s no shortage of wild boars in our neighbourhood! What is more, as Eric used to be a hunter and is now a game dealer, he knows where to find them… He is the latest in a long line of butchers in his family and he prepares game and sells choice cuts to fans of fine meat. If you can get hold of a shoulder of wild boar this is an easy recipe to prepare, and you can add mushrooms, berries or fruit if you wish.

Read more