Salmon en pa­pil­lote min­gles Mediter­ranean flavours

Calgary Herald - Calgary Herald New Condos - - Weekend Life - SARA MOUL­TON

Fish en pa­pil­lote is the el­e­gantsound­ing name of a sta­ple recipe of clas­sic French cui­sine. Trans­lated into English, it be­comes the much less el­e­gant-sound­ing — “fish in a bag.”

Typ­i­cally, the fish is com­bined with veg­eta­bles and herbs, but­ter or oil, and of­ten wine. All of this is wrapped up in a piece of kitchen parch­ment and baked. The parch­ment keeps the flavour and mois­ture trapped in­side dur­ing cook­ing, al­low­ing the juices to min­gle and be­come a won­der­ful sauce.

Salmon Baked in a Bag with Cit­rus, Olives and Chilies

Start to fin­ish: 35 min­utes Serv­ings: 4 Heat the oven to 400 F (205 C). Cut the orange and le­mon in half cross­wise. Thinly slice 1/2 of the orange and 1/2 of the le­mon into thin slices. Juice the re­main­ing halves of both fruits.

Set a sheet of kitchen parch­ment 24 inches (61 cm) long on a bak­ing sheet. Fold the sheet in half across the short side, then open the folded parch­ment (like a book), leav­ing one half of it on the bak­ing sheet. Ar­range about half of the orange and le­mon slices in a sin­gle layer in the cen­tre of the parch­ment on the bak­ing sheet.

Sprin­kle half the rose­mary over the cit­rus slices. Set the salmon over the rose­mary, then sprin­kle with salt, the cit­rus juices and oil. Top each piece of salmon with a quar­ter of the re­main­ing rose­mary and cit­rus slices.

Fold the sec­ond half of the parch­ment over the fish, then crimp and fold the edges to­gether to cre­ate a sealed packet. Bake — on the sheet pan — on the oven’s mid­dle shelf for 10 to 12 min­utes, or un­til just cooked through (stick a par­ing knife through the parch­ment and salmon; it should move eas­ily through the fish if done).

Cut open the parch­ment, dis­card the cit­rus slices from the top of the salmon, then place each fil­let on a serv­ing plate. Spoon some of the olives, chilies, rose­mary and juices over each piece of fish.

HAS WRIT­TEN THREE COOK­BOOKS, IN­CLUD­ING

Matthew Mead/The As­so­ci­ated Press

A parch­ment bag keeps the flavour and mois­ture trapped in­side while the salmon cooks, al­low­ing the juices to flavour the fish. 4 skin­less 6-oz (170-g) cen­tre­cut salmon fil­let pieces 1/4 cup (60 mL) chopped fresh rose­mary Kosher salt 2 tbsp (30 mL)...

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.