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Herbed Salmon Papillotes with Gouda https://www.metro.ca/userfiles/image/recipes/papillotes-saumon-herbes-gouda-4664.jpg PT15M PT08M PT23M
Preheat barbecue or oven to 220°C (425°F). Cut out 4 large squares of foil and cover each square with a square of parchment paper to keep fish from sticking. Place a spring of oregano, a sprig of thyme and a piece of bayleaf on each square. Place a fillet of fish on top. In a bowl, stir together shallot, garlic, parsley, mustard and stock. Salt and pepper to taste. Evenly divide among fillets. Top each fillet with cheese. Fold each papillote to seal it and bake 5 to 8 minutes, according to thickness. To serve, remove fish from papillote with toppings, and serve with a salad.
4
4 sprigs fresh oregano or 5 ml (1 teaspoon) dried oregano 4 sprigs fresh thyme or 5 ml (1 teaspoon) dried thyme 1 bayleaf, broken in 4 4 fillets of salmon 1 shallot, chopped 1 clove garlic, chopped 2 Tbsp. (30 mL) chopped fresh parsley 2 Tbsp. (30 mL) grainy mustard 1/4 cup (60 mL) fish stock or chicken broth or white wine Salt and freshly ground pepper 1 cup (250 mL) shredded canadian gouda
Herbed Salmon Papillotes with Gouda

Herbed Salmon Papillotes with Gouda

Rate this recipe
14 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    sprigs fresh oregano or 5 ml (1 teaspoon) dried oregano
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  • 4
    sprigs fresh thyme or 5 ml (1 teaspoon) dried thyme
  • 1
    bayleaf, broken in 4
  • 4
    fillets of salmon
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    FROZEN, 130 g

  • 1
    shallot, chopped
  • 1
    clove garlic, chopped
  • 2 Tbsp.
    (30 mL)
    chopped fresh parsley
  • 2 Tbsp.
    (30 mL)
    grainy mustard
  • 1/4 cup
    (60 mL)
    fish stock or chicken broth or white wine

  • Salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1 cup
    (250 mL)
    shredded canadian gouda
Imprimer ma sélection

Preparation

Preheat barbecue or oven to 220°C (425°F). Cut out 4 large squares of foil and cover each square with a square of parchment paper to keep fish from sticking.

Place a spring of oregano, a sprig of thyme and a piece of bayleaf on each square. Place a fillet of fish on top.

In a bowl, stir together shallot, garlic, parsley, mustard and stock. Salt and pepper to taste. Evenly divide among fillets. Top each fillet with cheese.

Fold each papillote to seal it and bake 5 to 8 minutes, according to thickness. To serve, remove fish from papillote with toppings, and serve with a salad.

Source : Dairy Farmers of Canada

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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