Julia and Jacques Cooking at Home
Julia's Salmon Fillet en Papillote with Shallots and Tomato
Page 220
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Reviews
kateq from annapolis, md
Just as with the version by Jacques Pepin, this is a great meal. And as with that version, I use less fat and sometimes combine butter and oil. The herbs can be varied. I sometimes add bits of lemon flesh with the herbs and tomato. Red onion is also good in place of the shallots.
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