Cooking. Definitely something I find joy in. Something I love. No matter how tired or long the day is, I always look forward to being in the kitchen. Be it something I’ve cooked many times before, or trying out a new recipe, it always makes a sweet end to my day. Not to mention the smile on the Mr’s face after eating it. Just can’t get any better than this!
It’s the time of the month again when Taylors Wines has so generously given me two bottles of wine to taste and come up with a recipe that includes it as well as be perfect to pair with! This month, I decided to choose one that I never had much experience with – The Taylors Estate 2011 Clare Valley Gewürztraminer! This wine is light and crisp, with citrusy notes so I only had one protein in mind for it. FISH!
There was one way that I’ve been wanting to try out ever since I’ve had it a few years back. En papillote is a method of cooking where food is put in a folded parchment paper in a shape of a pouch or parcel, and then baked! This method is perfect for fish, cause it keeps its moisture while steaming in the pouch. hehe I was taught this method by the talented chefs from Cookyn Inc, when they came to my place to do a private dinner party for my brother’s birthday! Amazing! So big thank you to them!
This method doesn’t take long for the fish to be cooked, and the only time consuming step is the preparation of the ingredients. But once that is done, you get a beautifully cooked fish on your plate within 15 minutes! Of course, that depends on the thickness of your protein. hehe So definitely give this method a try, I’m sure you will love it as much as we did!
Salmon En Papillote (Adapted from Cookyn Inc, serves 4)
4 fillets of salmon, cut into 2 inches in width and skin removed & reserved
1 chorizo, cut into cubes
1/2 green capsicum, cubed
1/2 yellow capsicum, cubed
1/2 lemon, thinly sliced
4 tbs of Gewürztraminer (or any white wine, you could use champagne too if you feel generous!)
Salt & pepper, to season
1 packet of brown shimeiji mushrooms, washed and separated
2 cloves of garlic, finely chopped
1 tbs olive oil
2 tbs unsalted butter
1) Preheat the oven to 170 degrees celcius. Cut 4 pieces of parchment paper (about 30 cm long) and lay them on a flat surface. Then place 3 slices of lemon on the paper without any overlap.
My paper is fluted and it can be easily done by folding your parchment into a square and then folding it into half diagonally again and again until it gets too small to do so. Then flatten it out before placing the lemon slices.
2) Place the slice of fish on top the of lemon, then add a tbs of chorizo, yellow capsicum and green capsicum.
3) Bring the two ends of the paper together and fold it over twice and scrunch them together so they do not unfold. Do the same for one side of the pouch, leaving the other side open.
4) Carefully pour 1 tbs of Gewürztraminer into each pouch. Then fold the rest of the pouch to seal all the ingredients in. Place the pouches onto a baking tray and bake it in the preheated oven for 17 minutes.
5) While the fish is cooking, heat up a small frying pan and add the olive oil. Fry the garlic till it’s fragrant, careful not to burn them as it will turn bitter. Add the mushrooms and fry till tender. Add the butter and allow it to coat the mushrooms well. Keep it warm until ready to be served.
6) In another frying pan, heat it up on medium heat and place the salmon skin in the pan. Fry both sides till it’s crispy and golden, place on a paper towel to absorb the excess oil. Set aside.
7) To serve : Open the parchment paper, and place the sautéed mushrooms on the fish and top it with a piece of crispy salmon skin. Serve it with your favourite side (I had butter sautéed Jerusalem artichokes with pine nuts) and a glass of Gewürztraminer!
Just for fun, I’ve made a short video of the steps from start to finish! Sorry about the background noise but I hope it helps in clarifying how it is done! (:
Thank you Taylors Wines once again for the beautiful Gewürztraminer! It was delicious and definitely one that I can see myself having with my seafood! hehe Hope you all had a wonderful weekend and remember to always cook and bake with love! Till then, xx !
10 thoughts on “Salmon En Papillote”
G’day! This looks wonderful, true!
Love your photos and your salmon looks perfectly cooked; wish I could try some right now too!
Thank you! (: hehe Have a go with the recipe! You’ll love it! x
I love cooking salmon using this technique. It can be as easy or as complex as you like. I normally just do the soy ginger and spring onion version haha
I totally agree! (: hehe Ginger and spring onion sounds good!! hehe Shall try it next time! hehe xx
Yum! Clever to pan fry the salmon skin separately for the textural contrast!
hehe I love crispy salmon skin! So I always remove it if I’m going to steam the fish! hehe
Hey- what a beautiful blog you have! Very inspiring! I just started food blogging myself, and will definately visit your lovely blog often for inspiration. And that salmon looks so yummy 🙂
Thanks babe! (: Following you too and it would be great if we can inspire each other! xx
This looks great!
I’ve tried this technique before with trout but it was too fishy for my taste 😦
Maybe I’ll do yours as my second attempt in making a fish en papillote 😀
BTW, that salmon skin looks as good as bacon strip!
Hi Yooza! Maybe the lemon slices might take some of the fishiness away! and the mixed mushrooms on top too! hehe Hopefully my version would be less fishy for u! Let me know!
and yes! love crispy salmon skin! hehe So yum! xx