Salmon fillets cooked in baking paper

Ingredients for 4 servings:

• 4 salmon fillets, 150 g each, without skin
• 4 small waxy potatoes, cleaned, peeled, and thinly sliced
• 4 m.-sized carrot(s), washed, cleaned, and thinly sliced
• 4 small spring onions, cleaned, washed, and cut into thin rings
• 1 large bell pepper(s), washed, skinned, pitted, cut into strips
• 1 bunch of dill, washed, finely chopped
• ½ bunch parsley, washed, finely chopped
• 100 ml vegetable broth or vegetable stock, unsalted
• 50 g butter, mildly soured
• ½ tsp white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

a quick lunch from the oven

Blanch the carrot slices and bell pepper strips. Heat the broth, butter, pepper, herbs, and salt, if desired, in a small saucepan. Fold four sheets of baking paper, each measuring 40 x 40 cm, into a rectangle and then unfold them again. Place a thinly sliced ​​potato in the center of each fold and drizzle with the seasoned broth. Repeat with the carrots, bell pepper strips, and spring onions. Top each of these four layers with a salmon fillet and drizzle with the seasoned broth. Fold all four sheets back in and roll or seal each one from the outside in. Preheat the oven to 180°C (top/bottom heat), place the four parcels on the wire rack, and slide this onto the middle shelf of the oven. Cooking time: 30 minutes. The salmon fillet will then be buttery soft and the vegetables will be cooked al dente. This dish is served with the baking paper cut open.