SALMON EN PAPILLOTE RECIPE & HISTORY- all you need to know!

The Salmon en Papillote is a quick and easy way to cook and serve healthy fish! The Papillote technique is very ancient and popular in various parts of the world. The food is wrapped and steamed in the oven preserving the flavors and the taste: delicious!

INGREDIENTS

• 2 Lb Salmon boneless fillets, reduced into portions of 5 to 6 oz each (900 g)  
• 1 leek
• 2 cloves garlic
• 2 lemons
• 1 Lb broccoli rabe
• 2 tbsp butter
• 1 tbsp Provencal herbs
• 1 dash black pepper
• to taste table salt

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THE PAPILLOTE TECHNIQUE

The papillote technique is a healthy way to cook, very ancient and common in various culinary cultures, from Asia to the Americas.

The modern Papillote technique has been perfected in France starting from the 17th Century.

The term Papillote means paper envelope and describes the technique literally. 

Even if the foil is a common alternative, the Papillote is mainly made with parchment paper. 

The most popular food cooked in the Papillote is fish. Still, this technique works perfectly with different ingredients like poultry, fat meats, and vegetables.

THE ORIGIN OF PAPILOTE: FROM THE CLAY TO THE BANANA LEAVES

As I said, Papillote has been perfected in France, and for this, the most popular term to describe the technique is French.

Probably, the progenitor of the Papillote is the Clay envelope technique: remains of clay shells used to cook has been founded in the Indian region of Kerala, and dated more than 4000 years ago.

In the Americas and, generally, in the Tropical regions, cooking into Banana and Manioc leaves is traditional: they give to the food pleasant and exotic flavors. The Latin American Tamales is a way to wrap and cook food dated 5000 years old!

Cooking into leaves is also common in other parts of the world: for centuries in the Mediterranean and Middle East areas, little portions of food were steamed and served into grape leaves packages called Dolma. Nowadays, the most common Dolma is Greek Dolmades.

PAPILOTE IN EUROPE AND UNITED STATES

Besides France, Papillote is particularly used in Italy as well, and named “Al Cartoccio”. In Italy, the Cartoccio technique is mainly used to prepare fish: the most popular are the Orata (Dorade or Sea Bream) and the Branzino al Cartoccio.

In the United States, the Papillote technique has been imported thanks to the French chef Antoine Alciatore that opened in 1840 the famous Antoine’s Restaurant in the French Quarter of New Orleans. The Antoine’s Restaurant is still a Creole cuisine presidium and the birthplace of historical recipes like Oysters Rockefeller and Pompano en Papillote.

TIPS AND SUGGESTIONS

SALMON AND OTHER FISHES – The Papillote works better with fish like Salmon, Halibut, Branzini, or Pompano. 

CHOOSING THE VEGETABLES – I love to prepare my Papillote with healthy greens like rapini, broccoli, kale, or green beans. Another vegetable that I like to pair with this recipe is oven-roasted potatoes.

PARCHMENT PAPER ALTERNATIVES – Even if the parchment paper is probably the best material to create the Papillote envelope, the foil is a decent alternative.  

SERVING AND PAIRINGS

The most spectacular way to serve Salmon en Papillote is into single envelopes. Just cut the parchment paper with a pair of scissors to reveals the fish and let your guest the joy to unwrap your present!

I love to pair this recipe with a good glass of wine: my preferred choices are a Pinot Blanc or an Alsace Riesling

SALMON EN PAPILLOTE RECIPE

Yield: 4

SALMON EN PAPILLOTE RECIPE & HISTORY- all you need to know!

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The Salmon en Papillote is a quick and easy way to cook and serve healthy fish! The Papillote technique is very ancient and popular in various parts of the world. The food is wrapped and steamed in the oven preserving the flavors and the taste: delicious!

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 2 Lb Salmon boneless fillets, reduced into portions of 5 to 6 oz each (900 g)
• 1 leek
• 2 cloves garlic
• 2 lemons
• 1 Lb broccoli rabe
• 2 tbsp butter
• 1 tbsp Provencal herbs
• 1 dash black pepper
• to taste table salt

Instructions

SAUTEED LEEKS

1. First, rinse the leek.
2. Then, reduce the white and pale green parts of the leek into thin rounds.
3. If you see some other trace of dirt between the leek rings, rinse them again.
4. Now, melt the butter into a skillet, add the leek rings along with salt to taste, and sauté until extra tender, stirring occasionally.
5. When necessary, add a few tbsp of hot water to maintain the leek moist during the cooking.

BLANCHING THE BROCCOLI RABE

1. Meanwhile, blanch the Broccoli rabe.
2. Bring a pot filled with water to boil. 
3. Then add a couple of table salt, and poach the broccoli 2 minutes.
4. Finally, raise the broccoli and cool them down, into an ice bath or running water. 

SEASONING THE SALMON

1. Rinse the salmon fillets and pat dry.
2. Now, season the salmon pulp with the Provencal herbs, salt to taste, and a sprinkle of black pepper.

PREPARING THE ENVELOPE

1. At this point, cut a sheet of parchment paper big enough to contain all the ingredients.
2. Place the paper over a baking tray and fold it into half, like a book.
3. Now, open them and layout the leek rings over one side of the paper.
4. Then place thin lemon slices over the leek.
5. Place the salmon portions over the lemon, and the Broccoli rabe around the salmon.
6. Finally, close the parchment envelope, crimping the edges several times to seal the salmon hermetically.
7. If you prefer to cook and serve single-serving portions, prepare an envelope for each guest.

BAKING THE SALMON

1. Preheat the oven to 395° F (200° C). 
2. Then bake the salmon envelope, 12 to 15 minutes, depending on your taste, your oven, and the salmon size.
3. Serve hot.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 568Total Fat 35gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 22gCholesterol 158mgCarbohydrates 10gFiber 5gSugar 2gProtein 55g

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