Salmon en papillote
Instructions
Remove the fish any scallops, fish bones and scraps.
Appoggiatele, 2 to 2, 6 squares of parchment paper.
Season the scallops with a little olive oil, salt, cayenne pepper, ginger and rub the juice.
Brush edges of squares with the beaten egg whites, lean over other 6 squares of paper and close the wrappers.
Passed in the oven at 250 degrees for 12 minutes.
Saute chopped shallots in butter, then sprinkle with the juice of a lemon and the port.
Bring to a boil and let it reduce.
Open the wrappers with a cut and serve with the sauce for shallot.
Ingredients and dosing for 6 persons
- 12 fresh salmon escalope
- 30 g of shallots
- 30 g of butter
- 1 lemon
- 100 cl of porto wine
- Fresh ginger
- Egg whites
- Olive oil
- Salt
- Cayenne pepper