Salmon

Salmon en papillote with kohlrabi and apple salad

Name: Salmon en papillote with kohlrabi and apple salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 lemons, thinly sliced; 1 Asian (red) eschalot, thinly sliced; 4 x 200g salmon fillets (skin on), pin-boned; 1/2 bunch each dill and chervil, sprigs picked; 80g unsalted butter, chopped; Chopped roasted almonds, to serve; 1/2 bunch dill, fronds picked, finely chopped; Finely grated zest of 1 lemon; 250g creme fraiche; Pinch of cayenne pepper; 1 kohlrabi, thinly sliced (we used a mandoline); 1 green apple, thinly sliced (we used a mandoline); 1 tbs each finely chopped tarragon leaves and chives; 1/2 bunch each chervil, mint and flat-leaf parsley, leaves picked; 2 tbs extra virgin olive oil; Juice of 1 lemon

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15m

25m

Salmon en papillote with kohlrabi and apple salad

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by delicious. team

delicious. team

Nov 01, 2017

This fresh and herb-scented salmon dish will soon become a family favourite. Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

2 lemons, thinly sliced
1 Asian (red) eschalot, thinly sliced
4 x 200g salmon fillets (skin on), pin-boned
1/2 bunch each dill and chervil, sprigs picked
80g unsalted butter, chopped
Chopped roasted almonds, to serve

Dill creme fraiche

1/2 bunch dill, fronds picked, finely chopped
Finely grated zest of 1 lemon
250g creme fraiche
Pinch of cayenne pepper

Kohlrabi and apple salad

1 kohlrabi, thinly sliced (we used a mandoline)
1 green apple, thinly sliced (we used a mandoline)
1 tbs each finely chopped tarragon leaves and chives
1/2 bunch each chervil, mint and flat-leaf parsley, leaves picked
2 tbs extra virgin olive oil
Juice of 1 lemon

Method

1.

Preheat oven to 120°C.
2.

Working with 1 parcel at a time, place 1/4 lemon and eschalot on the bottom half of a 30cm x 30cm piece of baking paper. Top with a piece of salmon, skin-side down, and season with a pinch each of salt flakes and ground white pepper. Scatter with 1/4 herbs and butter. Fold paper to create a tight half-moon parcel. Tie parcel around the middle with kitchen string, if you like, to ensure it stays closed.
3.

Repeat process to create 4 parcels. Transfer parcels to a baking tray and bake for 20 minutes or until salmon is just cooked (to test, open a parcel slightly and check thickest part of salmon with a sharp knife). Rest, covered, for 5 minutes to finish cooking.
4.

Meanwhile, for the dill creme fraiche, combine all ingredients in a bowl and chill until needed.
5.

For the kohlrabi salad, combine all ingredients in a bowl. Season.
6.

Divide salmon parcels among serving plates. Scatter with chopped roasted almonds and serve with dill creme fraiche and salad.