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Salmon Papillote with Leeks & Shallots Fondue
Hello friends! I want to share with you a classic method of cooking called Papillote! Today we will be making Salmon in Papillote, or Salmon steamed in parchment paper. A really cool way to cook fish or chicken. This is a great classical cooking technique to add to your repertoire of cooking skills!
Recipe Video
Recipe Ingredients
- 2 @ 5 ounces Salmon of your favorite Fish
- 2 medium size Gold Potatoes
- 4 tablespoons Sweet Butter
- 1 tablespoon Extra Virgin Olive Oil
- ¼ cup Shallots finely sliced
- 1 cup Leeks cut into fine Julienne (only cut the white part and light green)
- 2 tablespoons Sour Cream
- 1 tablespoon Tarragon, Parsley or Cilantro finely chopped
- 2 tablespoons Peas
- 1 teaspoon Sambuca (Optional)
Recipe Instructions
Preheat Oven to 375°F / 190°C
- Peel and slice the potatoes into 1/8” thick slices and poach them until cooked 95%..
- In a sauté pan, heat 2 tablespoons of butter and when hot and melted cook the shallots and the leeks VERY SLOWLY slice until translucent and light golden brown, it could take 15 to 20 minutes.
- Fold two 12 x 16 inch parchment papers in half; make the fold on the 16 inch side you should end up with a folded piece 8 x 12 inch rectangle. Cut each pieces into a heart shape. Unfold and brush the inside center lightly with soft butter. Arrange the cooked potatoes on top of the butter and brush the top of the potatoes with more butter. Add salt and pepper, add the sour cream on top pf the potatoes slices. Add a few peas on top of each potatoes slices. Add the salmon on top of the potatoes and add salt and pepper. Top the fish with the shallot and leek fondue and chopped chives. Add a few drops of Sambucca for the last ingredients.
- Fold the other half of the paper over the fillets and, starting with the top, make 1” folds all around the perimeters and press to crimp and seal. Close the final crimp and fold underneath to hold.
- Place the papillottes on a baking sheet and bake until puffed and lightly browned, 12 to 14 minutes.
- Serve immediately.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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hi Chef,
is the Sweet Butter Salted or Unsalted? Thank you Chef and i love your dishes!
Either butter will work! 😊
Chef, Can you give us some other ideas for anise flavors and/or anise seed? I put some anise seed with my sautéed portobello mushrooms the other night and it was excellent.