FRIJE

Instructions

• 1.   Wash the potatoes. Place them in a saucepan filled with salted cold water and cook (starting with cold water) for about thirty minutes from boiling. Check the cooking with the tip of a knife.
• 2.   Peel the potatoes while still hot.
• 3.   Cut off the base and the hard green part of your leeks.
• 4.   Cut your leeks in half lengthwise. Rinse them under running water before slicing them.
• 5.   Peel the carrot, remove the ends, and cut it into thin slices.
• 6.   Check that your salmon fillets do not have any bones. If not, remove them with fish bone tweezers. Season your fillets with salt and pepper.
• 7.   Divide your leeks and carrot slices onto 4 sheets of parchment paper.
• 8.   Place your salmon fillets on top of this bed.
• 9.   <a target="_blank" class="recipe-tip" href="https://www.cuisineactuelle.fr/guide-du-bien-manger/conversions-et-mesures/10-termes-a-connaitre-en-cuisine-187073#a51t9">Moisten everything with white wine and olive oil. Add a bay leaf and then tightly seal your parchment packets.
• 10.   Place them on a baking sheet and bake at 200 °C (392 °F) for 10 minutes.
• 11.   When they come out of the oven, open your parchment packets. Garnish your fillets with tartar sauce and serve them with boiled potatoes.

Nutritional information *