Cut out parchment 4 circle with a diameter of about 25 cm. this is more convenient to use a circular bowl of the right size. Flip it over onto a sheet of parchment paper upside down and trace around the edge with a sharp knife. Fish cut into 4 pieces. Slice onions into thin half-rings. Green onions you can leave the feather as is. Lemon cut into rings (it can be pre-sugarloving) Pepper clear from the seeds and cut into strips or cubes. Dill chop.

On one edge of the parchment circle (if making dumplings) put a piece of fish. On top put 1 mug of lemon, herbs and onions. Add salt, pepper and sprinkle with wine and balsamic. Cover the fish with the second half of the parchment. Wrap the edge of the "pigtail".

Put the envelopes on a baking sheet and cook in a preheated 190 degree oven for 12-15 minutes. Then slide onto plates and serve right in the parchment, in the middle of making a small cross cut with scissors, to release the hot steam.

Saumon en papillote is self-contained and separate dish, do not require a side dish

Serve preferably with a dry white wine