Salmon papillotes

Author: Les Cultures de chez nous
Images poireaux
Preparation 25
Baking 20
Portions 4
Freezing No


  • 4 salmon fillets (cod or trout)
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of butter
  • 250 ml (1 cup) of cream
  • 15 ml (1 tablespoon) of Dijon's mustard
  • Salt and pepper
  • Nutmeg
  • A bunch of herbs (chive, chervil and parsley)
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  • Cook sliced leeks in a pan with butter for 20 minutes. Salt and pepper.
  • Meanwhile, mix cream and mustard. Add a bit of nutmeg.
  • Slice 4 rectangles of aluminium paper. Set a nest of leeks over each aluminium paper and then add a salmon fillet over. Salt and pepper. Coat everything up with a cream-mustard mixture. Add herbs.
  • Close papillotes. Set in a plate and oven bake 20 minutes at 200 °C (400 °F).
  • This dish goes well with nature flavored white rice.

Chef's notes

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