Cooking time ± 30 min
- 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
- fat28.7 g
- carbs29.6 g
- protein34.6 g
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.
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