This is an incredibly simple, foolproof recipe that doesn’t even require turning on the stove and is ready in just 30 minutes! Using the French papillote (En Papillote) method for cooking salmon has the advantage of locking in the steam along with the essence of the ingredients, resulting in tender and moist fish that makes you want to keep eating bite after bite.
甚麼是法式紙包（En Papillote）
French papillote (En Papillote) is a cooking technique that originates from France, literally meaning "enclosed in a pouch." This method uses cooking paper (such as parchment or baking paper) to wrap the ingredients, allowing them to cook in their own steam within the sealed packet. This technique dates back to ancient Rome, but it gained widespread use and recognition on French tables in the 18th century, particularly on restaurant menus.
Features of French En Papillote
The main feature of the French papillote cooking method is its unique sealing ability. By wrapping ingredients in parchment paper, the food retains its original flavors and cooks in its own steam. This method helps preserve the tender texture and nutritional value of the ingredients without needing additional fats or seasonings. Furthermore, French papillote allows the flavours of different ingredients and spices to blend more evenly, making each bite rich in taste.
Honey Lemon Salmon En Papillote
The "French Papillote Honey Lemon Salmon" prepared here takes advantage of the salmon's tenderness combined with the fresh flavours of honey and lemon. Using the papillote technique intensifies and deepens the taste. The sweetness of honey, the acidity of lemon, and the aroma of herbs balance each other, enhancing the deliciousness of the salmon. Additionally, this method not only maintains the salmon's tender texture but also allows it to absorb flavours quickly, significantly reducing the preparation time.
Different Seafood, Unique Flavours
In addition to salmon, the French papillote technique is also well-suited for cooking other types of fish and seafood. For example, cod, sea bream, and even clams can be prepared using this method. A great example is BigBoy’s “Clams En Papillote,” which uses the papillote principle to preserve the clams’ natural juices and tender texture. You can customise the dish by adding different seasonings and vegetables, such as onions, peppers, and herbs, to create a variety of delicious meals. This flexible and convenient cooking method is not only efficient and healthy but also allows you to effortlessly craft delicious dishes.
Ingredients (Each)
Salmon | 170g |
|---|---|
New Potato | 2 each |
Asparagus | 2 spears |
Tomato | ½ each |
Shimeji Mushroom | 20g |
Garlic | 2 cloves |
E.V. Olive Oil | 1 tbsp |
Lemon Juice | 15ml |
Honey | 1 tbsp |
Sea Salt | 1 tsp |
Ground Black Pepper | 1 tsp |
Paprika | 1 tsp |
Dill | 1 sprig |
Steps
1.
Slice the potatoes; trim the ends of the asparagus and cut them in half; cut the tomatoes into chunks; remove the stems from the mushrooms; finely chop the garlic; and finely chop the herbs.
2.
Mix olive oil, minced garlic, honey, sea salt, black pepper, red pepper flakes, and herbs, then spread evenly over the salmon.
3.
Preheat the oven to 200°C. Take a sheet of parchment paper, layer the potato slices on it, then place the asparagus on top of the potatoes. Add the salmon on top, followed by the tomatoes and mushrooms around the edges. Squeeze some lemon juice over the ingredients.
4.
Fold the parchment paper over to cover all the ingredients, then fold and seal the open edges to form a half-moon packet. Place it in the oven and bake at 200°C for 10 minutes.
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