JOCCA 2053 Mode D'emploi page 108

Salmon in
papillote
We clean the vegetables and cut. Thinly sliced zucchini
and cherry tomatoes on half.
Peel the carrot and cut it into thin slices with the same
peeler, since it is the hardest vegetable and if not, it
can be a little too al dente.
We can do this version with potato, peel and cut the
potato into slices about 3 mm wide.
•Lay out a large piece of foil or parchment paper and
arrange the zucchini slices at one end, and place the
carrot strips on top of them. It is important not to stick
the vegetables to the ends, since we need the free
edges to later form the package.
• Season these vegetables or potatoes as desire and
place the salmon on top. Around the salmon we put
the cherries. We put a little salt on the fish and we put
a spoonful of EVOO. Optional: a few slices of garlic
and parsley or the spices that we like.
• To form the papillote: to do this we fold the paper on
itself and fold the edges well so that we have a tightly
closed package.
• Preheat your JOCCA Air Fryer to 200 °C.
• Lower to 190 °C and cook for 10 minutes.
• If you like it well done, leave 2 more minutes. We
put the papillote on a plate and serve closed. Be
careful when opening, the steam can burn you.