salmon papillote
Today, so that you can see how simple and fast cooking en papillote is, we bring you one of the most popular or common recipes applying this technique, salmon en papillote . We make it with a potato and zucchini base, and you will see that, with four basic ingredients and the special ceramic baking dish for Emile Henry papillotes , you will get your family to eat healthy and leave the dishes clean.
I'm sure you've heard of cooking in foil, a cooking technique that's healthy and easy to apply, with which you get some of the richest flavors.
Cooking with the foil basically consists of enclosing the food in such a way that the steam is retained , and cooks it. The most common thing was to wrap them in aluminum foil and cook them like that in the oven (but the use of aluminum is not advisable for health), or silicone utensils were also released with which to cook in the oven or in the 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 flavors in food.
The utensil with which we are extremely happy to cook the papillote is that of Emile Henry. It is made of ceramic, so a completely natural and chemical-free cooking is prepared. In addition, the ceramic takes temperature and helps to prepare a very fast papillote firing. In addition, as a dish it is an extraordinary piece, you will see that you use it without a lid also every two by three 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, we scratch the potato with the OXO mandolin at 1.5mm. We distributed the cut slices on the Emile Henry papillotte . and we season.
- We repeat the procedure with the zucchini (removing the tip). We season again.
- We can cut some slices of leek and distribute them on top
- On top of that vegetable base that we have prepared, we place the pieces of salmon, season them with salt and pepper and add a little oil.
- Add a couple of tablespoons of white wine on top of the fish.
- We close 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 now serve directly on the table.
When you take the papillote out of the oven, you will notice that it has changed color, the red has turned a dark pomegranate red. It is normal, it happens with the heat, but when it cools down it will recover its normal color.
