Times Colonist

En papillote technique fine for seafood, chicken

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SALMON AND SHRIMP EN PAPILLOTE Serve this fish dish for two with boiled new potatoes and asparagus. Preparatio­n time: 20 minutes Cooking time: 12-14 minutes

Makes: 2 servings 100 grams cooked salad shrimp 1 garlic clove, crushed 1 Tbsp chopped fresh parsley 1/4 tsp dried tarragon 4 (5-oz.) salmon filets salt and freshly ground black pepper to taste 4 tsp cold butter

2 Tbsp white wine > Preheat the oven to 425 F. Cut 2 pieces of parchment paper, each 18 by 12 inches. Fold each piece in half to create a rectangle, and then cut each rectangle, with scissors or a knife, into a large, half-heart shape. Combine the shrimp, garlic, parsley and tarragon in a small bowl. Unfold one of the cut pieces of parchment paper to a heart shape. Set a piece of salmon on one side of the paper; season with salt and pepper. Top the salmon with half the shrimp mixture. Top the shrimp mixture with 2 tsp of the butter, broken in tiny nuggets, and drizzle with 1 Tbsp of the wine. Fold the paper over the fish and seal the edges as shown in the step-bystep photograph­s on page C1. Set on a baking sheet. Repeat these steps with the other piece of parchment paper, salmon and toppings. Bake for 12-14 minutes, or until the paper has browned and puffed and the contents are bubbling inside. Transfer the parchment packages to dinner plates. Cut open with scissors at the dinner table and enjoy. CURRIED CHICKEN AND VEGETABLES EN PAPILLOTE Serve the chicken with steamed basmati rice, mango chutney and warm naan bread. Preparatio­n time: 25 minutes Cooking time: 20 minutes

Makes: 4 servings 1 1/2 Tbsp mild, medium or hot Indian-style curry paste (see note) 1 1/2 Tbsp fresh lime juice 4 (5-6 oz.) boneless, skinless chicken breasts 20 snap or snow peas, trimmed 1/2 small yellow bell pepper, thinly sliced

1/2 small onion, thinly sliced 4 Tbsp orange juice 2 Tbsp chopped fresh cilantro (optional) > Preheat the oven to 425 F. Cut 4 pieces of parchment paper, each 18 by 12 inches. Fold each piece in half to create a rectangle, and then cut each rectangle, with scissors or a knife, into a large, half-heart shape. Place the curry paste and lime juice in a bowl and mix to combine. Add the chicken and turn to coat evenly. Unfold one of the cut pieces of parchment paper to a heart shape. Set a piece of the chicken on one side of the paper. Top the chicken with 1/4 of the snap peas, bell pepper and onion. Drizzle with 1 Tbsp of the orange juice, and then sprinkle with 1/4 of the chopped cilantro, if using. Fold and seal the chicken inside the paper as shown in the step-by-step photograph­s on page C1. Set on a baking sheet. Repeat these steps with the remaining pieces of parchment paper, chicken and toppings. Bake for 20 minutes, or until the paper has browned and puffed and the contents are bubbling inside. Transfer the parchment packages to dinner plates. Cut open with scissors at the dinner table and enjoy. Note: Curry paste is available in the Asian food aisle of most supermarke­ts. The brand I used was Patak’s.

 ??  ?? Salmon and shrimp en papillote can be prepared in half an hour.
Salmon and shrimp en papillote can be prepared in half an hour.

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