Showing posts with label en Papillote. Show all posts
Showing posts with label en Papillote. Show all posts

Wednesday, 1 August 2012

Foil Baked Salmon with Sweet Chilli and Crushed Pineapple

Another of my make it up as I go along salmon recipes. Salmon fillet with a glaze made from pineapple juice, soy sauce, Mirin and a few other bits and bobs. I added a chopped red chilli, then topped the salmon with the drained crushed pineapple and baked in foil.  Tasty, quick and very easy, read on for the full recipe.
 Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet.
Salmon is a very versatile fish which can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes, summer salads and BBQs. 
Because it is of premium quality, salmon from Norway can also be enjoyed raw in dishes such as sushi or sashimi.
  With the country’s clean, clear, cool waters, seafood from Norway is of excellent quality.  Norwegian salmon is no exception, it has a rich flavour and a softer, redder flesh than other salmon species, which turns a delicate pink when cooking.  Deliciously sweet, the fish has well defined flakes, which fall away easily once cooked.
You can find out more over at the Seafood From Norway FaceBook Page.

Thursday, 16 February 2012

Foil Baked Salmon and King Prawns with Chilli and Lime Butter

Another of my 'make it up as I go along' easy to cook salmon recipes.  Just bake the salmon in a foil parcel.  Add a few King Prawns and some other bits and bobs with lime zest and a squeeze of the juice along with a knob of butter.  Done and ready to eat in 20 minutes! 
Now that can't be bad can it?! 

Wednesday, 17 March 2010

Cod en Papillote with Asparagus, Mange Tout and Vine Tomatoes

'En papillote' is French for 'in parchment' and is a method of cooking in which the food has been put into a parcel and baked in the oven.
Cooking in a parcel is not only easy, it looks good and is exciting to open!
I love making up recipes of things that can go in the parcel.

Saturday, 28 February 2009

Salmon Baked with Herbs & Caramelized Lemons

When I saw Gordon Ramsay make baked salmon with herbs and caramelised lemons, I had to make it!
Now he used a whole salmon but obviously for two people this would have been an overdose! So, I used a 400g piece of filleted salmon but still with the skin on, which I removed one it was cooked.
To serve 2 you will need:

Salmon fillet about 400g
1 lemon - thickly sliced
Olive oil to drizzle
a couple of fresh bay leaves
a couple of fresh sage leaves
a few basil leaves
a sprig of two of each - fresh rosemary, thyme and parsley
1 lemon grass stalks - cut in half and bruised with the back of a knife
3 garlic cloves, skin on - cut in half
Freshly ground black pepper
2 whole star anise
The picture below shows the salmon ready for the oven.

Get your self a large piece of kitchen foil. make a few cuts in the skin side of the salmon. Drizzle with olive oil and season with a little salt and pepper.
Now lay the parsley on the foil and place the salmon onto the foil skin side up.
Put the rest of the herbs on top of the salmon. Now in a small frying pan put a bit of olive oil, once it's heated up add the slices of lemon along with a little salt and pepper to season. Fry the lemon slices until they start to caramelise.
Now add them to the salmon, placing two underneath and two on top. Now bring the foil together to form a parcel.
Bake in a preheated oven 200C/400F/Gas 6
It will take about 20 minutes - depending on the size of you salmon. Don't be temped to open the foil. The salmon will be perfectly cooked and the smell will be amazing.
Remove all the herbs from the salmon - reserving the lemons. They can be served with the salmon, they taste delicious.
Carefully remove the skin from the salmon, which will slide off easily with a pallet knife. Cut the salmon into two pieces and serve.
I served mine with a few leaves and a lemon butter sauce.
I also did a few baby potatoes with a little butter added along with some freshly snipped chives.
This salmon is really so easy to do and so very tasty. The best thing is the smell as it cooks with the best to come once the foil parcel is opened. The kitchen smells amazing.
Too make the lemon butter sauce:
30g finely chopped shallots
30ml white wine vinegar
30ml of water
45ml of dry white wine
15ml double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
Juice from half a lemon and the zest from a whole lemon
salt and freshly ground black pepper
a pinch of cayenne pepper

How to do it:
Put the shallots into a pan with the white wine vinegar, wine and the water. Reduce to a quarter of the original amount liquid wise. This is important or your sauce will taste of vinegar.
Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.
The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt, black pepper and the cayenne pepper.
Pass the sauce through a sieve to remove the shallot and serve immediately.
If you would like the bake a whole salmon you can see Gordon Ramsay's recipe here.