How to prepare salmon papillote with tagliatelle vegetables recipe

Cooking time ± 30 min

Salmon papillote with tagliatelle vegetables

Serves 4


  • 4 Atlantic salmon back (frozen)
  • 4 leeks
  • 2 carrots
  • 4 potatoes
  • 125 g thick cream
  • 1 dl white wine
  • 1 tablespoon olive oil
  • 0.5 cube of fish broth
  • Mixed Pepper Selection (mill)
  • coarse sea salt (mill)

Nutrition: per serving

  • kcal530
  • fat28.7 g
  • saturatesn/a
  • carbs29.6 g
  • sugarsn/a
  • fibren/a
  • protein34.6 g
  • saltn/a


How to prepare salmon papillote with tagliatelle vegetables recipe
Find out everything you need to know about salmon papillote with tagliatelle vegetables recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Superficially thaw salmon and sponge. Cut the carrots into long ribbons with a thrift. Detail the leeks in long strips.
1 Preheat the oven to 180 ° C.
2 Cook potatoes in shirt for about 25 minutes in slightly salted boiling water. Drain.
3 Meanwhile, heat the olive oil in a saucepan and sauté the carrots and leeks
5 min. Add the heavy cream and crumble half the bouillon cube over it. Mix.
4 Stack 4 sheets of baking paper on 4 aluminum sheets. Divide the vegetables over and add a piece of salmon. Sprinkle with white wine, salt and pepper. Close the curls and put them in the preheated oven for about 20 minutes.


Beer Tongerlo Blonde
Beer abbey not Wine Clos de la Chapelle «Prestige»
A.OP Muscadet Sèvre-et-Maine
On Lie

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