“En Papillote” translated means “in parchment” and is a method of cooking whereby the food is placed in a folded pouch or parcel and then baked. This can be done either in the oven or on the barbecue – keeping the barbecue clean, which is a bonus in itself!
The parcel holds in the moisture to keep the finished dish moist and the liquid created at the end of the cooking process can be used as a sauce for the dish. Often a papillote is opened at the table for your guests to smell the wonderful aroma as it is opened.
- 6 portions of salmon, filleted and skinned
- Small bunch of dill, finely chopped
- Small bunch of thyme, finely chopped
- 3 pieces of lemon grass, halved horizontally
- 6tsp grainy Dijon mustard
- 12tsp lemon juice
- 6tsp olive oil
- Salt & pepper to taste
Heat the barbecue until very hot, or if baking in the oven, heat the oven to 190 degrees Celsius (370 degrees Fahrenheit).
Tear off 6 equal sized pieces of parchment paper and 6 equal sized pieces of foil, large enough to wrap up each piece of salmon.
In a medium sized bowl, mix together the dill, thyme Dijon mustard, lemon juice, olive oil, salt and pepper until well mixed.
Place the 6 pieces of foil on your work surface and top each piece with a piece of the baking parchment.
Place a piece of salmon on top of each piece of baking parchment.
Spoon the herb mixture thickly over each piece of salmon.
Wrap up well each piece of salmon in the parchment and foil, tucking the ends underneath.
Grill or bake the salmon for 20 minutes until cooked through.