Seafood en Papillote

How to make Seafood en Papillote.

Ingredients: Serves 2

  • 2 small salmon fillets, skin removed and kept aside
  • 200g monkfish, chopped into bitesize pieces
  • 6 clams
  • 4 prawns (shelled)
  • 7 cherry tomatoes, halved
  • A handful of samphire
  • A few tbsp olive oil
  • A few tbsp white wine
  • 2 small knobs of butter
  • A handful of tarragon


  1. Begin by placing the salmon skin between two oiled pieces of tin foil, themselves between two baking trays.
  2. Put in an oven pre-heated at 180C for 15 minutes.
  3. When done, remove and place on kitchen roll.
  4. Meanwhile, smear the butter over two large sheets of baking parchment.
  5. Lay each in a bowl to contain the ingredients to come.
  6. Place a salmon fillet in the middle of each, then surround with the monkfish pieces, clams, prawns and cherry tomatoes.
  7. Drizzle each with a tablespoon or two of olive oil, then the same of wine.
  8. Season, then add the samphire.
  9. The samphire is already very salty, so hold back on the salt and don’t add any extra to the samphire itself.
  10. Wrap each parcel of parchment to seal, being careful to keep all the liquid within, and put in the oven for 12-15 minutes at 180C.
  11. When done, carefully unwrap the parchment so as not to get burnt by the steam or lose any sauce.
  12. Sprinkle over a little tarragon, a drizzle of lemon juice, add the crispy salmon skin.
  13. Serve with fresh crusty bread to mop up the sauce.
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