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Le Chaudron recipe

Saumon en papillote

Salmon baked in parchment with vegetables

⏱ 25 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 4skin-on salmon fillets, 180 g / 6 oz
  • 2medium zucchini
  • 2carrots
  • 1fennel
  • 1lemon
  • 4 sprigsfresh thyme
  • 4 sprigsfresh dill
  • 4 tbspextra-virgin olive oil
  • 100 ml (½ cup)dry white wine
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 4 skin-on salmon fillets, 180 g / 6 oz
  • 2 medium zucchini
  • 2 carrots
  • 1 fennel
  • 1 lemon
  • 4 sprigs fresh thyme
  • 4 sprigs fresh dill
  • 4 tbsp extra-virgin olive oil
  • 100 ml (½ cup) dry white wine
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

4 sheets of parchment paper (30 cm / 12 in)1 baking sheet1 mandoline1 vegetable peeler1 ovenChef’s knifeMedium saucepanAluminum foilBlack peppercorns

03 — Method

  1. Preheat the oven to 200 °C (400 °F) fan. Wash the 2 zucchini, peel in stripes and slice into 2 mm (1/16 in) ribbons on a mandoline.
  2. Peel the 2 carrots and cut into ribbons the same way. Blanch in boiling salted water for 2 minutes, then cool in ice water.
  3. Slice the fennel 3 mm (⅛ in) thick, keeping the fronds. Slice the lemon 3 mm (⅛ in) thick.
  4. Fold 4 large sheets of parchment in half. Toss the zucchini, carrot and fennel in a bowl with 2 tbsp of olive oil.
  5. Divide the vegetables over one half of each sheet. Pat the salmon dry and season both sides with fleur de sel and pepper.
  6. Set the salmon skin side up on the vegetables. Top each with 2 lemon slices, 1 sprig of thyme and 1 sprig of dill.
  7. Drizzle each with 1 tsp of olive oil and 2 tbsp of white wine. Fold the paper over into a half-moon and crimp the edges to seal.
  8. Make sure no steam can escape. Bake on a sheet for 12 minutes at 200 °C (400 °F) until the paper puffs and browns lightly. Serve sealed so everyone opens their own at the table.

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CategoryMain dishes