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Tuesday, October 21, 2014

Saumon et poireaux en papillote (Salmon and leeks en papillote) (French)

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. 
Enjoy :)

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! :)

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