Sometimes one needs a fine, noble dish for the senses.
In our midst a Sunday is usually chosen for such a grand event.
In this case I am talking of a scrumptious salmon fillet, baked in paper and topped with herbal butter.
It surely it’s not one of the healthiest for the body but it is definitely a soothing dish for the senses and the soul.
In my opinion one can enjoy a fatty “food for the soul” recipe once in a while, as long as it isn’t happening everyday!
As they say everything should be had in moderation!
Nowadays we humans (especially in the west) tend to over eat many a times.
That too with foods which are unhealthy and consists of little to zero nutrition value.
It has become a huge challenge for this ever changing world to understand what foods contain relevant nutrients that we need.
You’ve got to remember that pretty looking food, isn’t always healthy!
How fresh is your Salmon Fish?
Fresh fish in the middle European alps is very rare and since Austria has no border with the sea it’s next to an impossibility.
Only in the summer time we have the chance to buy fresh river and lake fish, but those taste very differently to the sea fish.
My husband, a person who has grown up with fresh sea food had trouble with the taste of river fish.
He wasn’t the only one, I know a few more people who feel the same way.
In our family the most precious sea fish is the pink salmon fish.
We love it baked, fried or even smoked.
Give it to us any way!
Salmon is one of the most expensive fish on the market.
In northern Europe most of the fish that is caught is transported (apparently) the same day to our local markets.
Many of us might have seen those amazing sceneries of wild salmon swimming up the river streams on TV.
You know those scenes where the wild bear come to catch some pink meat?
You know what I am talking about right?
Well, I have been dreaming to experience the turbulent breeding season of the salmons.
Maybe to even catch some fresh ones myself! That would be so awesome!!
Even though I might not be able to catch my own salmon so soon, I will not stop myself and wait to prepare salmon en papillot.
This recipe is french based, no idea if it belongs to any particular region in France.
My aunty had passed it down to my mum who has been cooking it in the past 10 years at home.
Since I am in Austria right now, I couldn’t wait to bring you this delicious, homely, noble recipe.
Plus it is a recipe easy to recreate, as long as you have an oven, and it will keep you a bit out of the kitchen because the preparing time won’t take you more than 10 minutes.
I am sure you will have as much fun with it as I am having!
More Fish Recipes
Salmon in Parchment Paper Recipe
How to Video
- 4 Salmon Fillet
- 5 Tablespoon Mixture of Fresh Herbs *See Notes
- 2 Shallots
- pinch Salt
- pinch Black Pepper
- 6 Tablespoon Butter
To wrap in the fish fillet
- 1 Parchment Paper
- Cut the parchment paper sheet into 4 equal parts and place each salmon fillet into one sheet in a casserole dish.
- Chop the shallots and herbs.
- Preheat your oven to 350° Fahrenheit/ 180° Celsius.
- Combine the chopped shallot, herbs, salt and black pepper with the butter to create a compound butter.
- Distribute the herb compound butter equally over the salmon fillet.
- Now close the paper by twisting the ends so that the salmon is enclosed, each fillet in a parchment pouch.
- Bake your salmon in parchment paper for about 30 minutes at 350° Fahrenheit/ 180° Celsius. The fish should be cooked through, flakey, moist but not dry when finished.
- Serve hot with a side dish of your choice (see serving suggestions in post)
- Use a mixture of fresh herbs. In my video and pictures I used 1 Tablespoon Parsley, 2 Tablespoon Chives, 2 Teaspoon Savory, 2 Teaspoon Marjoram, 2 Teaspoon Dill weed freshly chopped fine.
- You can make a large batch of herb compound butter too if you like and use with the fish as you like.