Saumon en Papillote au Beurre Blanc with Buttered Spinach

• 1 whole leek (white and pale green parts)⇄
• 4 large rectangles parchment paper⇄

Preheat the oven to 200°C. Cut four large rectangles of parchment paper and divide the julienned leek among them, creating a bed in the center of each piece.

💡 The leek bed lifts the salmon off the paper, allowing steam to circulate evenly underneath for consistent cooking.

• 4 pieces (150g each) salmon fillets⇄
• 4 sprigs fresh dill⇄
• 1 whole, thinly sliced lemon⇄
• 60 ml dry white wine⇄
• 2 g salt⇄
• 1 g black pepper⇄

Place a salmon fillet on each leek bed, season with salt and pepper, lay a dill sprig and a few lemon slices on top, then drizzle a small amount of white wine over each fillet. Fold the parchment over the salmon and crimp the edges tightly to seal completely.

💡 Crimp the edges in small, overlapping folds to prevent any gaps—steam escaping will dry out the fish.

• 1 whole, finely minced shallot⇄
• 30 ml white wine vinegar⇄
• 60 ml dry white wine⇄

In a small saucepan, combine the minced shallot, white wine vinegar, and dry white wine over medium heat. Simmer until the liquid reduces to about 2 tablespoons, approximately 5-7 minutes, stirring occasionally.

💡 Keep an eye on the reduction—too much evaporation will leave you with insufficient liquid to emulsify the butter.

Place the sealed parcels on a baking sheet and transfer to the preheated oven at 200°C. Bake for 14-16 minutes until the parcels puff up dramatically, indicating the salmon is cooked through.

💡 If the parcels puff and hold their shape, the fish is perfectly cooked; if they deflate quickly, give them another minute in the oven.

• 400 g fresh spinach⇄
• 30 g butter⇄
• 1 clove, minced garlic⇄
• 2 g salt⇄
• 1 g black pepper⇄
• 1 pinch nutmeg⇄

Melt butter in a large skillet over medium heat at 165°C. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, turning with tongs until just wilted, about 2 minutes total. Season with salt, pepper, and a grating of nutmeg, then squeeze out excess liquid and keep warm.

💡 Don’t overcook the spinach—it should remain vibrant green and just wilted, not dark and mushy.

• 100 g, cubed cold butter⇄
• 2 g salt⇄

Reduce the heat under the saucepan with the wine reduction to very low, around 80°C. Whisk in the cold butter one cube at a time, ensuring each piece melts fully before adding the next, and never let the sauce boil. Season with salt once emulsified and keep warm off the heat.

💡 The butter must be ice-cold and added slowly to create a smooth emulsion—if the sauce gets too hot, it will break and become oily.