Today, so you can see how simple and quick cooking en papillote is, we bring you one of the most popular or common recipes using this technique, salmon en papillote . We make it with a base of potato and zucchini, and you will see that, with four basic ingredients and the special ceramic oven dish for papillotes from Emile Henry , you will get your family to eat healthily and leave the plates clean.
You've probably heard of cooking en papillote, a very healthy and easy-to-apply cooking technique that produces the most delicious flavours.
Cooking en papillote basically consists of enclosing food in such a way that the steam is retained and cooks it. The most common way was to wrap it in aluminium foil and cook it in the oven like that (but the use of aluminium is not advisable for health), or silicone utensils also came out with which to cook in the oven or microwave using this technique. But you already know that we are not very fond of using synthetic materials for cooking, since they degrade and leave unpleasant flavours in the food.
The utensil that we are extremely happy with for cooking en papillote is the one from Emile Henry. It is made of ceramic, so the cooking is completely natural and free of chemicals. In addition, the ceramic takes on a certain temperature and helps to make cooking en papillote very fast. In addition, as a dish it is an extraordinary piece, you will see that you use it without a lid from time to time to prepare your roasts.
Let's go with 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 using the OXO mandolin at 1.5mm. Arrange the slices on the Emile Henry papillotte and season.
- Repeat the procedure with the zucchini (removing the tip). Season again.
- We can cut some slices of leek and distribute them on top
- On top of the vegetable base that we have prepared, we place the pieces of salmon, season them with salt and pepper and add a little oil.
- We add a couple of tablespoons of white wine on top of the fish.
- We close it with the lid and put the papillote in the oven for 20 minutes at 180ºC.
- We take it out of the oven and we can serve it directly on the table.
When you take the papillote out of the oven, you will notice that it has changed colour, the red has turned a dark pomegranate red. This is normal, it happens with heat, but when it cools down it will return to its normal colour.
