Hello …, today recipe is the recipe with papillote. En papillote or in french mean "in parchment", is a method of cooking in which the food is put into folded pouch or parcel and then baked. In detail definition, you can read definition in English for en papillote. This is the second time I made it. The first time also using a fish to cook, but not a salmon. I forgot the name of fish that i used. I start to try it while watching one television program in France called TOP CHEF from M6. Is a series of cooking competition in France to get the the title of Master Chef. I love that program and (almost) never missed the episode. The jury of the top chef are master and recognized chef in France : Philippe Etchebest (famous with his TV program "Cauchemar en cuisine",
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Today recipe adapted from the same name recipe that I found from internet. It comes from Recipe Tin Eats called Honey Garlic Salmon. I found this recipe when I Google how to cook Salmon another way. I mean usually I just fry the Salmon and sometimes eat it with pasta where I cook for make same sauce in pasta. Thus, without any change/sauce on Salmon is okay. But this time I want to serve it with rice, and make sauce on rice ? Well, not really tempting. So, I googling and search any kind recipe to make sauce for salmon, and I found this recipe. If she said it can cook for 15 minutes, well perhaps. But since I am a newbie thus I cook it for around 20 - 30 minutes. But it is really easy to make it. Today recipe inspired by my own blog post and recipe Hot Tuna Pasta and my memory to remember how (more and less) the restaurant at Jakarta made it. Their menu is Hot Tuna Pasta. Unless today I do not have Tuna, but have Salmon instead. Thus, I try to invent my own recipe. Creating pasta is more and less easy for me (I think). If you do not like spicy, you can skip the chilli part. But I think this menu is better with chilli. Thus, I suggest you to take out the grain of the chili, and just using the chili without grained. If you like extra hot, let the grained Inside, and just cut your chilli on round sliced. How if I tell you that I start my other boekankoki blog but in France. Yes, now you can read my recipe in France om boekankoki.fr. For those blog, I use other blog Platform, not weebly but wix, to learn another Platform and to compare between those two. This Filet de Merlin sauce Beurre Citronné I adapted from the 750g website with the title of recipe Filet de Merlin et sa Sauce au Beurre Citronne. You can serve it with pasta, but in my case, I serve it with rice. So, here is the recipe, and I hope you will like it like I did. Don't forget to follow me on Instagram and twitter .. This recipe is a bit similar with the previous recipe that I wrote : Soupe aux Asperge, Carotte et Mais. It's familiar with the name Sup Asparagus Kepiting or Soup Crab Asparagus. This time I have canned crab to make my soup. This dishes I can cook without reading the recipe (more and less). Just like Spaghetti Bolognaise and Nasi Goreng. What made this post a bit special, if you notice, I use another handmade ceramic we made during our visit to Jakarta. This time the bowl is handmade by my husband. He made bowl of soup with glossy white colour as a base and blue around. |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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