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 then 10 minutes.
I am sure you will have as much fun with it as I am having!
- 125 g x 4 = ~500 g Salmon fillet
- 80 g Butter
- 1Tbs fresh Parsley chopped
- 2 Tbs fresh Chives chopped
- 2 Tsp fresh Savory chopped
- 2 Tsp fresh Marjoram chopped
- 2 small shallots chopped
- pinch Salt
- pinch Pepper
- 1 baking paper sheet
- Cut the baking paper sheet into 4 equal parts and place each Salmon fillet into one sheet.
- Chop the shallots and herbs and mix them all well into the melted butter.
- Distribute all the herbal butter mix on top of the 4 fish fillet.
- Now close the paper by twisting the ends together as shown and place the fish in a baking container into the oven for 30 min at 180 C.
Choc Chip Uru says
Lovely exotic fish dish my friend 😀
Cheers
Choc Chip Uru
Minnie(@thelady8home) says
EXOTIC! 😀 And with your pictures, one feel like having it instant. Maybe if I could have picked it up from my screen hahaha.
Helene says
if that is exotic for you then you should check out my other unusual recipes posts. You can find them in the Index under “exotic ingredients”. maybe future’s technology might enable you exactly that! 😉
Eha says
Helene – one of my favourite dishes beautifully photographed. There seem to be quite a few recipes for this. I don’t think yours is at all ‘naughty’ [and I am a nutritionist amongst wearing other hats!] The goodness in the wonderfully tasting salmon + herbs far outweighs the ‘sins’ of the pure butter used. Most of this sidles away anyway 🙂 ! Love your use of the wheat grains!
Helene says
thanks for the compliment Eha! It is kind of naughty compared to my other recipe posts. ^.^
Maureen @ Orgasmic Chef says
Oh my goodness. From your aunt to your mother to you and to me. This is a beautiful dish, my friend.
Charles says
“Fresh fish in the middle European alps is very scarce”
There’s a business idea for you Helene – find a lake… claim it as your own, start a salmon farm 😀
I actually heard this dish mentioned recently in a show and was eager to try it – thanks for reminding me about it again. It looks wonderful, and you introduced me to a new herb… I’d never heard of “Savory” before… I looked it up, it’s the same as “Sarriette” in French, right? I must give it a try!
Helene says
ha the business idea isn’t bad, but I am not sure if that’s the right thing for me to. lol
Salmon en papillote is quite a popular dish, you realy should try it if u haven’t yet!!
Yep Sarriete is Savory. It’s very common in the south of france. We have it growing in our garden in austria, I am wondering if it could grow in goa too…
kitchenriffs says
I, too, prefer salt water fish to fresh (although fresh trout are wonderful). I love cooking in papillote (or often in foil!). Very nice post – thank you.
yummychunklet says
I’ve made Dorie Greenspan’s version of salmon en papillote, and it was delicious. Yours looks tasty!