Recipe for 2 (or more) Makes a great meal for two. Use this recipe to warm the heart of a special loved one this Valentine’s Day! AmeriClean Newsletter - February & March 2009
Salmon en papillote
en papillote
ahn pa-pee-yawt
(French: “in parchment”)
En papillote is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminium foil may be used. The parcel holds in moisture to steam the food. The moisture may be from the food itself or from an added moisture source like water, wine, butter or oil.
En papillote is perhaps most often used to cook fish and also poultry. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.
Ingredients
2 filets of salmon, 5 oz. each
(For those that are allergic to fish or don't prefer fish, you can substitute chicken if you want.)
6 slices of lemon
1/2 cup dill, chopped
4 sprigs of thyme
3 cloves garlic, chopped or sliced
6 baby red skinned potatoes sliced
1 roma tomato sliced
1 yellow squash cut into strips
1 zucchini cut into strips
1/2 cup white wine
4 TBS butter or compound butter (Click here for a recipe and directions for Compound
Butter by Alton Brown and the Food Network.)
salt and pepper to taste
Directions
1. Prep the vegetables as described in the list of ingredients.
2. Create the pouches. We used parchment paper, but you can use aluminum
foil or paper bags; you can also purchase foil pouches at your local grocery store.
3. Layer the ingredients in the following order: potatoes, thyme, salt, pepper, zucchini, yellow squash, tomatoes, salmon, garlic, salt, pepper, butter, dill, and lemon. (you can layer it in any order, this is just how we prepared it.)
4. Fold the pouch shut. Crimp the edges of the pouch leaving the end open to pour in the wine. The wine is optional. You can use any liquid (butter, oil, water, or stock) that you feel would compliment your recipe.
5. Pour the wine in the opening left in the pouch and finish sealing the edge.
6. Place the pouches on a sheet tray and bake approximately 20 minutes depending on the size of the fish and vegetables. We baked for 20 minutes and it was perfect.
7. Pull the pouches when they are finished. Open them by slicing the top of the pouches with a knife. Be careful of the steam escaping from the pouch.
8. Serve and enjoy. Luckily, this nifty pouch makes for a quick and easy cleanup. Remember to
recycle your aluminum foil if you choose that for your parcel.
Send us your ideas for recipes for our upcoming newsletters. We're always interested in hearing from you.
