Salmon in a papillote on a leek and onion fondue with cream

Cooking in papillote is one of the best ways to prepare a salmon steak: all the flavour remains concentrated in the flesh, which preserves an incomparable softness. Leeks are the perfect accompaniment to most fish. In fondue, with a touch of cream that goes perfectly with salmon, all this makes a little delight easy to prepare that you would be foolish to deprive yourself of.

For 2 people

Ingredients

• 2 salmon steaks
• 2 leek whites
• 1 onion
• 10g of butter
• 8cl of crème fraiche
• Salt and white pepper

Equipment

1 frying pan with its lid

1 wooden spoon

1 colander

1 oven dish

2 sheets of greaseproof paper

Skill

Time frame

1 hour

Price per person

9 €

Recipe

Start with the leek fondue. Cut the onion into small cubes. It's very simple: cut off the top of the onion and leave the root on the other side. Peel the onion.

Hold your onion upright, with the root down. Cut the onion vertically into 3 or 4 slices according to its size, without going all the way to the end. Turn it a quarter turn, cut 3 or 4 slices again. Watch your fingers! Thus, your onion is squared but remains coherent, always maintained by the root.

All you have to do is put it on the side of your board and cut slices. The cubes are ready. Throw out the root.

Dice the leek whites. The principle is the same. Cut the greens. Cut the leek white in half lengthwise, leaving the root attached. Make a quarter turn and cut the leek in half again lengthwise. It is thus cross cut, and always maintained coherent by the root. Rinse the open whites thoroughly under the tap to remove all the sand. Drain them. All you have to do is put them on the board and cut them into small pieces. You have your cubes of leeks. Throw out the roots.

Foam 10g of butter in the pan over low heat. When the butter foams, put the leeks and onion in and stir with the wooden spoon for three minutes. Then pour 8 cl of crème fraîche, stir to mix.

Put the lid on, lower the heat further and let it comfortably simmer for 30 minutes, with a very slight simmer at most. Stir every ten minutes so that the vegetables will turn golden but not brown. After 30 minutes, take the frying pan out of the heat, add salt and pepper, and mix. Drain the fondue in a colander and put it on a large plate. It will be easier to prepare the papillotes.

Put the lid on, lower the heat further and let it comfortably simmer for 30 minutes, with a very slight simmer at most. Stir every ten minutes so that the vegetables will turn golden but not brown. After 30 minutes, take the frying pan out of the heat, add salt and pepper, and mix. Drain the fondue in a colander and put it on a large plate. It will be easier to prepare the papillotes.

Fold the parchment paper over, wrapping it tight enough to make the papillote tight. Repeat the same operation for the second papillote. Place them in the oven dish.

Cook in the oven at 180° for 15 minutes. Open the papillotes, place them on the plates and serve immediately: the fish cools quickly.

The salmon and leeks will melt in your mouth.