French Recipe Carlys Salmon En Papillote In Paper by carly RedCipes

French Recipe Carlys Salmon En Papillote In Paper by carly  RedCipes

Then, just as quickly as I became infatuated with this way of cooking, thats how fast I put it on the back burner and moved on to the next thing. I dont know why I was so fickle and I certainly dont know why I gave up on something so terrific. But my papilloteless days are behind me. The little packets have made a comeback chez moi and now its all anyone can do to stop me from whipping up a pouch and tucking something in it.

These days, I often make it really easy on myself by crafting the cocoons from non-stick aluminum foil. They dont look as elegant as parchment, but they seal super-tight with just a a quick pinch. And theres a lot to be said for quick on a school night.

Heres a recipe for salmon and tomatoes en papillote. You could do this same recipe with cod, monkfish or bass, or you could opt for a chicken cutlet. And you could swap the tomatoes for zucchini or flat beans or cobless corn or any combination that appeals to you. Naturally, the choice of herbs is up for grabs, too. The only thing to keep in mind is that all of the ingredients should cook in the same amount of time.

Before tucking them into the packet, I rolled the grape tomatoes around in a skillet with a little hot olive oil to concentrate their flavor, but its completely unnecessary. It was a day when I had plenty of playing-around time, which is also why I put the fish on a small parchment circle and then wrapped it in a foil pouch again, a completely unnecessary step, but I thought it looked prettier and I had time for pretty.

Center a rack in the oven, preheat the oven to 475 degrees F and have a baking sheet at hand. Cut a piece of foil that is large enough for you to lay out the ingredients, lift up the edges of the foil and seal the packet with an inch or two of air space above the fish.

You can either put the packet on a dinner plate and open it at the table, or open the packet in the kitchen and arrange the ingredients on a plate. If you plate the fish, you might want to finish the dish with a little minced basil or some snipped chives.

So, this is a tribute to my mothers simple salmon en papillote. A classic staple! I hope you enjoy this fish dish as much as I do! Always opt for the best ingredientswild salmon whenever possible, fresh herbs, and fresh lemons.

Options:1. Enjoy other types of fresh fishcod, mahi, tilapia, halibut, tuna. . Use lime instead of lemon. 3. Add other dried herbs instead of herbes de provencedill, parsley, tarragon. 4. Use fresh herbs instead of dried herbsa sprig of dill, a sprig of parsley, a sprig of tarragon for a different culinary flavor. 5. Add a bright verdant sauce to your salmon dish once it is donepesto or salsa verde! Dollop a bright fresh green sauce on top of your salmon and enjoy! Serve a fresh green herb sauce in a pretty pottery bowl or in a small side dish with a spoon. Have your guests add a spoonful of salsa verde on top of their salmon filet, once the salmon is served. . To complete your dinner: add a salad of mixed field greens with a vinaigrette dressing, a side dish of sautéed vegetables, and a side dish of small, steamed potatoes!

How do you make parchment packets for fish?

I was having lunch with an old friend this week who is incredibly successful, and recently engaged. She looked at me over lunch with wide eyes and admitted that she had absolutely no idea how to cook, but wanted to make something for her fianc maybe once a week that was healthy, light, took very little skill, and could be thrown together in about twenty minutes—something quick that she couldn't mess up.

Cod en papillote is that recipe. I realize now that I never heard the word papillote outside of the culinary term en papillote, and when I looked it up, I found that it meant curlpaper—for curling hair. Very quaint. But in culinary terms, it means wrapping and sealing food, using fish or poultry, in parchment and putting it in the oven so it steams in its own juices. Parchment requires fancy folding, so I switched to foil. This recipe is seamless, impossible to get wrong, and requires no clean up.

I take thick slices of boneless skinless cod and nestle each on a sheet of foil along with some fennel fronds, marjoram, other herbs, white wine, and crme fraiche. Seal the package, pop in the oven for 15 minutes, and out comes individual portions of tender, flaking, steamed fish drenched in the flavors of herbs and wine. The great thing about this recipe is you can change the herbs to whatever you want—chervil and lemon or basil and tarragon in the summer, rosemary and thyme in the winter. You could use salmon or sea bass or halibut—any thick, flaky fish. Just pile the herbs on top, seal it up, and it comes out perfectly every time.

Forvarm ovnen til 400F. In the center of a large square of heavy duty foil, place 1 teaspoon butter. Season the fish with salt and pepper on both sides, and place on the butter. Top with a good amount of herbs, zest, white wine, and crème fraiche. Seal the bundle, and place on a baking sheet.

En Papillote is the fancy French termfor in paper, this method allows you to cook perfect fish and vegetablesby steaming them in a sealed paper bag. This dish is easy and fast to make, and when you open the inflated parchment bag after its baked, the concentrated steamy aroma is one of the best smells in the world.

Next, youll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish same goes for the other end.

With a handsome package such as Jacquess, you can neatly cut the top open at the table with a pair of scissors, the way a matre dhôtel would do in a swank restaurant, then eat your fish right from it. But for informal occasions, I just fold the paper up tightly and use pins to keep it shut. After cooking, slice or tear the paper open and slide the fish and its juices onto the plate. Cooking en Papillote does not have to be fancy – its a fine method for everyday cooking. The different garnishes described show how to vary the flavors of a dish. Yet, as always, you can adapt these recipes to what you have on hand. If you dont have shallots, use scallions. If your tomatoes are hard or tasteless, mix the pieces with moister pieces of canned tomato. And you can use other kinds of herbs, if you have them, rather than parsley."  

The reason for folding a large case and inflating it as I do is not just to make a beautiful presentation. The principle of en papillote cooking is to create a kind of hothouse atmosphere. You need to inflate the case before it goes in the oven so there is enough air space between the food and the dome of the package. Then the hot, very moist air can circulate all around, as in a pres- sure cooker, cooking everything very quickly but keeping it moist. If you crimp your paper tightly, its easy to blow it up like a balloon in restaurants I use a bicycle pump, but at home I just blow into a straw. Even if you are using a quick method like Julias, without inflating, its a good idea to leave some air space on top of the fish. One of the simplest ways to cook en Papillote is to use an ordinary brown paper bag just put your fish in the bottom and fold the top over. You can also use aluminum foil for your package which I do when I cook fish en Papillote on an outdoor grill. EN

This is a simple dish, the type that Im becoming more fond of, especially during summer when Im hot and harried and never in the frame of mind to make myself any hotter. Tomatoes are usually paired with basil, but rosemary matches so beautifully with salmon that I performed a sly swap. I rub with salmon with just a drizzle too much olive oil, spiked with chopped fresh rosemary. Pack it in a parcel with those ruddy cherry tomatoes, and bake until they burst. The salmon gives off its own distinctive juice, which mixes with the fresh, mildly sweet and tart juice of the tomatoes and the fruity, almost thick olive oil. The freshness of the rosemary almost acts like mint, imparting a clean bite that reminds me of just-washed wood floors. And the fact that it all stews together in a parchment packet that you can just then throw awaywell, not that this dish needs saving grace, but I think I just found one anyway.


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