Today, to show you how simple and quick papillote cooking is, we bring one of the most popular or common recipes using this technique, salmon en papillote. We make it on a bed of potato and zucchini, and you'll see that, with four basic ingredients and the special Emile Henry ceramic oven dish for papillotes, you'll get your family to eat healthily and leave their plates clean.
You've probably heard of cooking en papillote, a very healthy and easy-to-apply cooking technique that yields very delicious flavors.
Cooking en papillote basically consists of encasing the food so that the steam is trapped, and it cooks them. The most common method was to wrap them in aluminum foil and cook them that way in the oven (but the use of aluminum is not advisable for health), or silicone utensils also appeared with which you can cook in the oven or microwave using that technique. But you know we're not big fans of using synthetic materials for cooking, since they degrade and leave unpleasant flavors in food.
The utensil we're extremely happy with for cooking en papillote is Emile Henry's. It's made of ceramic, so a totally natural, chemical-free cooking is achieved. In addition, the ceramic absorbs heat and helps produce very fast papillote cooking. Also, as a dish it's an extraordinary piece; you'll see you use it without the lid all the time for roasting.
Let's get to the recipe!
Ingredients
- 3 or 4 salmon fillets
- 1 zucchini
- 1/2 leek
- 1 large potato
- White wine
- Oil
- Salt
- Pepper
- Oregano (optional)
Preparation
- To make the potato base, grate the potato with the OXO mandoline to 1.5mm. Distribute the sliced rounds in the Emile Henry papillotte. and season.
- Repeat the procedure with the zucchini (removing the tip). Season again.
- You can cut some leek slices and distribute them on top
- On top of that bed of vegetables we've prepared, place the pieces of salmon, season them with salt and pepper and add a little oil.
- Add a couple of tablespoons of white wine over the fish.
- Close with the lid and put the papillote in the oven for 20 minutes at 180ºC.
- Take it out of the oven, and you'll be able to serve directly at the table.
When you take the papillote out of the oven, you'll notice it has changed color, the red has turned a dark pomegranate red. It's normal, it happens with heat, but as it cools it will regain its normal color.
