All things "en papillote" are basically wrapped in a package. Sometimes just a baking paper package, other times a crunchy phillo package (like in this case).
Lean and pink salmon fillets were covered in a creamy fresh leek spread, then wrapped and baked. The result was a crispy and delicious dinner.
Last year: Hoddeok (Korean pancakes) (vegan version).
Two years ago: Grilled cheese (halloumi) and veggies on bulgur (Greek).
Three years ago: Scottish cardamom griddle scones with butter and honey.
Ingredients (serves 2):
- 2 salmon fillets (125 g each)
- 1 large leek (or two)
- 100 g cream cheese
- salt and pepper
- a dust of chili powder
- 6 yuka (phillo) dough sheets
- 25 g butter for greasing the dough sheets
- 2 tablespoons olive oil
Preheat oven to 180 degrees C.
To get started chop up the leek(s) into large slices. Heat the olive oil in a pan and add the leek rings:
Move them around until they're softened. That may take 5-8 minutes. Meanwhile grease the dough sheets with a little melted butter (grease each one). Stack 3 and 3 sheets separately.
When the leeks are softened, add the cream cheese, salt, pepper and chili:
Turn off the heat and mix very well. Taste and add more salt if necessary. Leave aside.
Put one salmon fillet on top of 3 dough sheets. Season with salt and pepper.
Top with half the leek mixture:
Fold it to create a sealed package. Repeat with the other fillet and remaining sheets and filling. Place both papillote's on a baking tray lined with baking paper.
Put them in the preheated oven and bake for 25 minutes. Take out, allow to cool a bit and transfer to serving plates.
It's done, dig in! :)