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", one adaptation of TV program "Hell Kitchen" in US by Gordon Ramsay), Jean-François Piège, Hélène Darroze and Michael Sarran, and also have several Chef guest on every épisodes. Well, perhaps my cook is really amateur, but I can tell that I proud of it. So, on the weekend, I have idea to make it again my papillote, so I improvised with any fish I had and any vegetables at home. Basically you can use all vegetables as you want, as long as you make sure to cut it on thin sliced, to make sure the vegetables are well cooked. If you have a high powerful oven at home (can bake until 350 oC), you perhaps only need 15 until 20/25 minutes maximum to bake it. Mine a bit longer because my oven is max 250 oC. So, here is my recipe of Spicy Salmon Papillote .. enjoy .. Ingrédients (for 2 persons) :
Preparation :
How to Cook :
This Papilotte is become one of our favorite dishes to make. You can see on the picture aside how papillote look like before put it on the oven. Well closed the paper of the papillote become a key to make sure the pressed air well maintained during the oven. If I read on internet, you can put any kind of carbo, not only fish Inside the papillote, but I never try it. Perhaps when I succed using the chicken, beef or other carbo Inside my papillote, then I will share it on my blog. So, in the meantime, stay tune on my blog and do not forget to follow me on Instagram and Twitter. For you interest to follow my blog in French, you can access my blog boekankoki.fr as well (the recipe more and less the same, but in french). So, until next recipe. Meanwhile this Week I continue my traineeship on develop web on PHP and HTML with database MySQL. Hope I can finish my traineeship with a good mark and found another place to do the next traineeship, eventhough I do not mind to stay in the same establishment.
Until next time .. Thank you and à la prochaine ! (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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