Salmon with Mackerel in Papillote
Ingredients: 4 salmon fillets, 24 asparagus spears, 4 carrots, salt, pepper, garlic, and dill to taste, white wine (Chardonnay), 4 heaping tablespoons of fish sauce with parsley, 4-5 tablespoons of crème fraîche, baking paper, oil for greasing.
First, we prepare the parchment paper bags, an essential element for achieving a tasty and aromatic dish. We cut rectangles from the parchment paper, ensuring that the dimensions are sufficient to properly enclose the ingredients. After cutting the paper, we fold it in half, then round the corners for a pleasant appearance. We unfold the paper and drizzle it with a bit of oil, this step preventing the ingredients from sticking to the paper during baking.
Next, we take care of the fish. It is important to wash it well and set it aside to drain. In addition to salmon, we will add fresh vegetables, with asparagus becoming the central element of this recipe. We remove the woody tail and the eyes from the stem, and if the asparagus stalks are too long, we cut them in half. The carrots are peeled, washed, and cut into slices about 1 cm thick for even cooking.
We prepare four paper bags, each having a layer of vegetables. On each packet, after it has been drizzled with oil, we place six stalks of asparagus, followed by a few slices of carrot. On top of these, we place the salmon fillets, and seasoning is a crucial step: we sprinkle salt, pepper, dried garlic, and dill. These flavors will combine perfectly during baking. We drizzle with a splash of white wine, which will add a note of acidity and help cook the ingredients evenly.
Once we have arranged all four packets, we mix the pesto with crème fraîche and put two tablespoons of this mixture on top of each salmon fillet. Closing the bags is essential to keep the steam inside, which will cook the fish and vegetables. We fold the parchment paper over the filling, joining the edges and twisting them a few times.
We arrange all the packets on a baking tray and place them in the preheated oven at 200°C (415°F). The baking time varies: 12-15 minutes for thinner fillets and 20-23 minutes for thicker ones. At the end of the baking time, we take the packets out of the oven and place them on plates. With scissors, we make an 'X' cut on each packet, folding the resulting corners outward, thus allowing the aromas to escape.
The dish is served directly from the papillote, and for an extra touch of flavor, we can add a layer of garlic sauce on top. A slice of toasted bread alongside is ideal to complete the meal, or we can opt for baked potatoes, pressed and mixed with garlic and a bit of butter, to bring a delicious contrast. This recipe is not only a delight for the taste buds but also a visual feast, thanks to the vibrant colors of the ingredients.
