Recipe - Salmon En Papillote With Thyme Jus And Baby Vegetables

1 lg Salmon fillet; weighing 1
; 1/2lb/750g
Green of 1 leek; cut into
julienne
; strips
1 Carrot; cut into julienne
; strips
2 teaspoon Dijon mustard; or to taste
1 tablespoon Butter
Salt & pepper
8 fl Double cream
2 tablespoon Chopped fresh tarragon
Tarragon springs for
decoration

To cut the escalopes: with a long sharp knife, cut the salmon fillet in to
the largest possible diagonal slices, about One fourth inch thick, working towards
the tail and discarding skin.

To cook the julienne: bring a pan of salted water to the boil, add the
carrot and leek juliennes and boil until tender but still firm 35
minutes. Drain, rinse with cold water and drain again thoroughly. The
salmon and vegetables can be refrigerated for up to 4 hours.

Sprinkle the escalopes with salt and pepper. Heat a large nonstick frying
pan until hot, then brush it with butter. Add as many escalopes as will fit
in a single layer and cook until lightly browned about 1 minute. Turn
them and brown the other side. Remove from the pan and keep them hot while
cooking the remaining escalopes in the same way.

Add the cream to the pan and bring it to the boil. Whisk in the mustard,
salt and pepper. Add the julienned vegetables and heat gently for 2
minutes. Stir in the tarragon and taste the sauce for seasoning.

Arrange the scalopes on individual plates, allowing 23 per person. Spoon
over enough sauce to cover the salmon partly and decorate with tarragon
sprigs.

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