Buy all ingredients right below the recipe
INGREDIENTS
- 4 salmon fillets weighing 150-200 g
- 100 g peeled celeriac
- 100 g peeled carrots
- 80 g peeled red onion
- 1 spring onion
- 8 cooked small potatoes
- 8 tablespoons olive oil
- 4 sprigs of thyme
- 8 tablespoons dry white wine
- freshly ground pepper
- salt
YOU WILL ALSO NEED
- aluminum foil
- baking paper
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
Instructions
- 1Cut the celeriac and carrots into fine julienne strips. Slice the onion into thin half-moons. Slice the spring onion into thin rings. Halve the potatoes lengthwise. Mix all the vegetables in a bowl.
- 2Place aluminum foil on a table, then lay baking paper on top, brushing it with one tablespoon of oil. Place a portion of the chopped vegetables and one sprig of thyme on it.
- 3Slice the salmon into 4 mm thick pieces, place them crosswise on the vegetables and season with pepper. Salt the potatoes and add them to the sides of the fish. Pour in one tablespoon of oil and 2 tablespoons of wine.
- 4Bring the longer edges of the aluminum foil with the baking paper together and fold them over several times thoroughly. Similarly, fold the side edges over several times thoroughly to create a sealed pouch. Place it on a hot grill. Once it puffs up, move it to the edge of the grill to a lower heat and grill for 1 minute. Remove from the grill and let rest for half a minute. Cut open the papillote and serve immediately.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef