Cooking in Parchment Paper (Papillote) | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Preheat the oven to 375°F / 190°C.
2. Peel the potatoes, slice them 1/8 inch thick and poach them until about 95% cooked.
3. In a sauté pan, melt 2 tablespoons of butter over heat, then cook the shallots and leeks very slowly until translucent and light golden brown, about 15 to 20 minutes.
4. Fold two 12 x 16 inch parchment sheets in half along the 16 inch side, then cut each into a heart shape. Unfold them.
5. Brush the inside centre of each sheet lightly with softened butter. Arrange the potatoes on the butter, brush them with more butter, and season with salt and pepper.
6. Spread sour cream over the potatoes, scatter peas over each portion, then add the salmon and season with salt and pepper.
7. Top the fish with the shallot and leek mixture and chopped herbs, then add a few drops of Sambuca if using.
8. Fold the other half of the paper over the fillets. Starting at the top, make 1 inch folds all around the edge, pressing to crimp and seal, and tuck the final crimp underneath.
9. Place the parcels on a baking sheet and bake for 12 to 14 minutes, until puffed and lightly browned. Serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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