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Salmon with vegetables in papillote

Salmon with vegetables in papillote

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I craved fish "en papillote" - it has a special flavor. With the help of this technique nothing is lost.
En papillote [in package -in French], is a technique for cooking meat, especially fish, chicken, and vegetables wrapped in baking paper (sometimes aluminum foil, special plastic bags or leaves - most often banana - in Asia).

The papillote technique allows the stewed cooking with wines, oils, aromatic herbs and other spices and which prevents the meat from drying out and facilitates its deep aroma.

Meats cooked in papillote can also be served in the paper in which they were cooked, to enjoy the juice resulting from the preparation process.


The simplest and healthiest way to prepare the fish in the oven is to enclose it in parchment paper, the method known as & # 8220en papillote & # 8221.

(for 2 servings)

2 medium-sized trout
1 clove garlic
4-5 tablespoons frozen peas
1 small kapia pepper
a few mushrooms
4 thyme twigs
2 tablespoons olive oil
4-6 lemon slices

We wash and clean the fish very well inside and out, then we rub it with sea salt and season it with freshly ground pepper.

Put each piece of fish on paper, fill each one with 2-3 slices of lemon, half a clove of garlic, peas, mushrooms, a sprig of thyme and slices of kapia pepper, put a few vegetables and next to the fish, sprinkle with a tablespoon of olive oil, then cover the fish with paper and squeeze the ends well so that the fish cooks in steam, its own juice and a little oil.

Leave it in the preheated oven at 200 ° C for 15-20 minutes. After this interval, take out the fish, unwrap the paper and press it. If it is soft, it means that it is ready, if it gives the feeling that it is still strong, we leave it for a maximum of 5 minutes.

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"Mmmmmmmmmm" & # 8230 "Wow!" & # 8230 "Wonderful!" & # 8230 "Extraordinary" are the exclamations you will surely receive from all those who will taste this omelet prepared by you. I do not want to brag.

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Chicken breast with vegetables in papillote

* 1 chicken breast
* 4 cloves of garlic
* salt and pepper
* nutmeg
* curry
* thyme
* 2 tablespoons balsamic vinegar
* 2 tablespoons olive oil
* 1 glass of white wine
* potatoes
* carrot
* broccoli
* corn
* Red pepper

Chest cut into 2 lengths. Each piece is lightly beaten with a hammer.

From the crushed garlic, nutmeg, curry, nutmeg, curry, salt, pepper, balsamic vinegar, olive oil and wine, a marinade is made that is put over the meat. Cover the bowl with cling film and refrigerate for at least 1 hour.

Prepare 4 pieces of baking paper. In the middle of each piece of paper we put a piece of chicken breast, then we add the vegetables, according to preference and a little of the marinade.

I prepared 4 packages according to everyone's preferences.

The paper is tightened by lifting the edges up and twisting, forming a ball. Put in a heat-resistant dish and bake on medium heat for about 40 minutes.

A few minutes before it is ready, unfold the paper a little (pay attention to the steam) to brown it slightly.

What if you use wax paper instead of parchment paper?

Wax paper and parchment paper may look similar, but they serve very different purposes in the kitchen. Wax paper has a thin wax coating on each side, which prevents food from sticking and makes it resistant to moisture., But the wax paper is not heat resistant. The wax will melt at high temperatures and the paper itself may catch fire. . Do not use wax paper to line the baking sheets or cake pans or place them in a hot oven.

wax paper is useful in many other ways. It's handy for rolling dough of all kinds, beating chicken breast into meatballs, lining a baking tray to not bake bar cookies (such as our No-Bake Fudgy Candy Bars) and covering countertops when are decorating cold cookies, working with melted chocolate, or powder a recipe with powdered sugar., You can sift the dry ingredients on a large piece of wax paper, then pick up the paper and pour the contents right into the mixing bowl. Wax paper also makes a good coating for sandwiches, butter sticks or cheese wedges. As well as wax paper, parchment paper is also moisture resistant and non-stick. But because it was made of silicone, it can also be used in the oven, generally up to 450 degrees. Even if your oven is a little hotter than this, the paper will usually darken but will not burn., The parchment paper is sold bleached (white) and unbleached (light brown), the color will not make a difference in your recipe. parchment paper to line the baking sheets, cake pans, pie pans and meat pans, cook fish and vegetables en papillote, as improvised muffin garnishes and for any of the tasks listed above.

bottom line: you can use wax paper and parchment paper interchangeably if you do not cook with heat. If you cook hot, choose parchment paper.,


  1. Dibar

    Striking! Amazing!

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