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Salmon spaghetti al cartoccio

Total time 30 mins
30 mins preparation time

Ingredients

4 portion(s)
4 
skinless salmon fillets
300 g
spaghetti
100 g
crème fraiche
200 g
frozen sweet peas
 ½ tsp
dried herbs de provance
Grated zest of one lemon
Nutritional facts (per portion): 2284 kJ  /  545 kcal
13 g Fat
44 g Protein
59 g Carbohydrates

Preparation

Preheat oven to 200C. Prepare 4 sheets of parchment paper, size 30x45 cm. Whisk soy sauce, crème fraiche, lemon zest and half the herbs in a small bowl. Bring water to boil in a large pan, season with salt generously and par-cook the spaghetti for 5 min, no longer – they will finish cooking in the oven. Drain the spaghetti, saving 100 ml of cooking water.

Mix spaghetti and frozen sweet peas, saved water and crème fraiche mix in a large bowl. The starch in cooking water helps the sauce to cling better to pasta. Divide spaghetti over four parchment papers, lay a salmon on top and sprinkle the remaining herbs. Wrap the food tightly in parchment paper so no steam can escape (check YouTube videos for cooking “en papillote”). Place packets on rimmed baking sheet and cook in the oven for 12 minutes. Serve directly, opening the wrapped food tableside.

Recipe-ID: 13

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Preheat oven to 200C. Prepare 4 sheets of parchment paper, size 30x45 cm. Whisk soy sauce, crème fraiche, lemon zest and half the herbs in a small bowl. Bring water to boil in a large pan, season with salt generously and par-cook the spaghetti for 5 min, no longer – they will finish cooking in the oven. Drain the spaghetti, saving 100 ml of cooking water.

Mix spaghetti and frozen sweet peas, saved water and crème fraiche mix in a large bowl. The starch in cooking water helps the sauce to cling better to pasta. Divide spaghetti over four parchment papers, lay a salmon on top and sprinkle the remaining herbs. Wrap the food tightly in parchment paper so no steam can escape (check YouTube videos for cooking “en papillote”). Place packets on rimmed baking sheet and cook in the oven for 12 minutes. Serve directly, opening the wrapped food tableside.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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