RECIPE – Salmon “en papilotte” Nippon Style

 

SALMON FILLET “en papilotte” Nippon Style

“En papilotte” means – baking in a bag. One of the great advantages of this classical French cooking techniques is the exquisite aroma. The bag captures all flavours (added – see recipe) and it will cook in its own juices. Very healthy, tasty and easy to prepare.

One must spend a little bit more time during the preparation, but will gain during the baking process. No pots or pans needed and a drastic degrease in the amount of washing up (pots and pans, etc…).

Preparing / cooking fish fillets this way “en papilotte” has  most rewarding outcomes. The flavours and aromas are exceptional. You can vary the recipe adding herbs, oils and other ingredients to your liking. Just ensure that all ingredients chosen have a similar cooking time. Easy to prepare and even easier to cook (bake). Dinner or lunch is ready in no time.

Please follow my recipe step-by-step below:

Recipe is for: 4 Pax

Preparation time: 20 minutes | Cooking time: 12-15 minutes             ………..

Here is what you need:   

INGREDIENTS

QUANTITY        UNIT         PRODUCE

4                       PC            Salmon fillet, skin off each 150 grams

As needed                         Sea salt flakes Maldon

As needed                         Black pepper mill

5                       ML            Sesame seed oil

100                   GR            Zucchini green, washed and thinly sliced

100                   GR            Mushrooms white, washed and thinly sliced

100                   GR            Tomato washed and thinly sliced

100                   GR            Green beans, blanched, cut in half

10                     GR            Ginger fresh finely chopped

½                      PC            Lemon fresh. Juice

20                     GR            Lemon balm leaves fresh, slightly chopped

20                     GR            Oregano leaves fresh, slightly chopped

40                     GR            Spring onions thinly sliced

1                       PC            Nori sheet (dry seaweed) thinly shredded

30                     ML            Mayonnaise sauce (brand: Thommy)

4                       ML            Wasabi paste

1                       PC            Garlic clove fresh, minced

35                     ML            Soya sauce (Kikkoman)

5                       ML            Fish sauce

 

MISE EN PLACE | PREPARATION:

1. Cut out rectangular aluminum foil or baking paper and set aside
2. Clean green beans, blanch (pre-cook in boiling water for a few seconds – refresh in ioce-water), cut in half, set aside
3. Mix mayonnaise with wasabi paste an crushed garlic, set aside
4. Mix soya sauce with fish sauce, set aside
5. Spread out aluminum foil or baking paper
6. Brush with sesame seed oil
7. In the middle lay out / make a bed of sliced zucchini, sliced mushrooms and sliced tomato
8. Season with sea salt flakes and black pepper mill
9. Place seasoned salmon fillet on top
10. Cover surface of salmon fillet with mayonnaise / wasabi mixture
11. Squeeze some fresh lemon juice over the salmon fillet
12. Place blanched green beans, roughly chopped herbs around (close) the salmon fillet
13. Cover salmon fillet with shredded Nori sheets and sliced spring onions
14. Drizzle with soya sauce and fish sauce mixture
15. Wrap up salmon fillet like a parcel
16. Bake in the oven at 200C for approximately 10-15 minutes
17. Serve straight away in the bag

REMARKS | COMMENTS | SUGGESTIONS:

-The main effect is after baking when opening the” bag” – the aroma is exquisite

-More time spend during preparation pays off later when cooking (baking) – little mess or use of pots and pans

-Less things (pots and pans) to wash up

-Can be served with steamed rice

 

Bon Appetite

Martin – Chef and Guide dog user