No. 71. Fillets Of Salmon In Papiliotte Recipe

History and Fun Facts:

Fillets of Salmon in Papillote, also known as salmon en papillote, is a classic French dish that has been enjoyed for centuries. The technique of cooking food in parchment paper, known as "en papillote," is believed to have originated in ancient Greece. The French popularized this cooking method and it has since become a staple in French cuisine.

The term "papillote" comes from the French word for butterfly, referring to the shape of the folded parchment paper that resembles a butterfly's wings. Cooking fish in parchment paper allows it to steam in its own juices, resulting in a tender and flavorful dish.

Salmon is a popular choice for this dish due to its rich flavor and versatility. It is also a nutritious option, as it is packed with omega-3 fatty acids and many other essential nutrients.

The combination of oil, lemon juice, salt, pepper, nutmeg, and herbs in the marinade adds depth and enhances the natural flavors of the salmon. This recipe also suggests serving the salmon with a sauce piquante, which is a tangy and slightly spicy sauce that beautifully complements the delicate fish.

Fillets of Salmon in Papillote is a visually stunning dish. When the parchment paper is opened at the dining table, the aroma and steam released from the package create a theatrical dining experience.

Now, let's dive into the recipe for No. 71. Fillets of Salmon in Papillote:

Ingredients:
- Salmon fillets (enough for the desired number of servings)
- Oil (for marinating and greasing the parchment paper)
- Lemon juice (freshly squeezed)
- Salt
- Pepper
- Nutmeg (freshly grated)
- Herbs of your choice (such as dill, thyme, or parsley)

Instructions:
1. Start by preparing the marinade. In a bowl, combine oil, lemon juice, salt, pepper, nutmeg, and your choice of herbs. Mix well to ensure the flavors are evenly distributed.

2. Cut the salmon into fillets. The size of the fillets can vary depending on your preference, but aim for portions that are approximately 4-6 ounces each for individual servings.

3. Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure that each fillet is coated with the marinade. Cover the dish and refrigerate for at least two hours to allow the flavors to penetrate the fish.

4. Preheat your grill to medium-high heat. This recipe suggests using a gridiron, a type of grill with a grid pattern that helps cook the fish evenly. Alternatively, you can use a regular grill or even an oven.

5. While the grill is heating up, prepare the parchment paper. You will need individual pieces of parchment paper large enough to wrap each salmon fillet. Lightly grease each piece of parchment paper with a little oil or butter to prevent the fish from sticking.

6. Take a salmon fillet out of the marinade and gently wipe off any excess marinade with a paper towel. Place the fillet on one side of a piece of parchment paper. Drizzle a little additional oil or butter over the fillet and sprinkle some fresh herbs on top.

7. Fold the other half of the parchment paper over the fillet to form a packet. Starting at one end, make small overlapping pleats along the edges to seal the packet tightly. Repeat this process with the remaining fillets and parchment paper.

8. Place the sealed parchment packets on the preheated grill. Cook for about 10-15 minutes, depending on the thickness of the fillets. The parchment paper will puff up as the fish cooks, creating a steamy environment that helps to cook the salmon gently and evenly.

9. While the salmon is cooking, prepare the sauce piquante. In a bain-marie or a heatproof bowl set over a pot of simmering water, combine half a pint of rich Espagnole sauce (No. 1) and a dessert-spoonful of New Century sauce. Stir the sauces together until warmed through.

10. Once the salmon is cooked, carefully remove the parchment packets from the grill and place them on individual plates. Be cautious of the hot steam when opening the packets.

11. Serve the salmon en papillote with the sauce piquante drizzled over the top. Garnish with additional fresh herbs, if desired.

Enjoy this delightful and flavorful dish of Fillets of Salmon in Papillote!

Similar Recipe Dishes:
If you enjoyed making and experiencing the flavors of Fillets of Salmon in Papillote, you might want to explore other recipes that use the en papillote technique:

1. Halibut en Papillote: Replace the salmon with halibut fillets and follow the same instructions to create a delicious and delicate fish dish.

2. Chicken en Papillote: This variation uses chicken breasts instead of fish. Marinate the chicken in a flavorful marinade, place it in parchment paper with your favorite vegetables, and cook it until tender and juicy.

3. Vegetable en Papillote: For a vegetarian option, create a medley of your favorite vegetables, such as sliced zucchini, bell peppers, and cherry tomatoes. Season with herbs, salt, and pepper, and cook until the veggies are tender and vibrant.

4. Fruit en Papillote: Explore the sweeter side of en papillote by using fruits like peaches, apricots, or berries. Add a sprinkle of sugar, cinnamon, and a splash of citrus juice for a warm and luscious dessert.

Remember, the en papillote technique allows for endless possibilities to experiment with different ingredients, flavors, and cooking techniques. So, have fun exploring and creating your own unique dishes!

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