Tuesday, May 26, 2015
“Fish and Vegetables en Papillote” For "Wordless Tuesday"
Welcome to “Wordless Tuesday!” Come on in...Today I am sharing with you a delicious, tasty recipe.……
Many upscale Italian restaurants impress their guests with fish cooked al Cartoccio, or steamed in parchment paper, this is also called en Papillote in French. This technique is both functional and tasteful, because wrapping the ingredients seals in the juices and putting this dish together is effortless, yet the result is elegant. Let the drama unfold the next time you have company and take the high road to make this Pesce al Cartoccio. (fish in parchment) For added interest and presentation, place the fish on a bed of cooked vegetables before closing up the paper or foil. You can save time by cooking and refrigerating the vegetables up to two days ahead. Cooking fish in parchment paper yields moist, tender results with little fuss. When your meal is over, just throw away the used parchment paper and now you have time to visit with your guests.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en Papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.
For my recipe this week I am sharing a dish called, “Fish and Vegetables en Papillote” The packets are ideal for a single serving when you are cooking for one, and can be put together a day in advance for convenience. This cooking technique is foolproof even for new cooks, but a couple of guidelines are important. First, be sure to carefully close the packets so that steam does not escape, and second, never open the packets while cooking! Enjoy!
"Fish and Vegetables en Papillote”
Recipe makes 1 serving
4 ounce fish fillets (salmon, snapper, cod, or halibut)
1/4 cup chopped fresh broccoli
1 small red potato chopped
1/4 cup julienne cut carrot
1 Tbsp whole capers
A few herbs such as ginger, thyme, basil, or parsley
Olive oil (about 2 Tbsp)
Freshly ground black pepper
Preheat oven to 450°F degrees. Make a 14 inch square of parchment paper. Fold over to make a triangle and place fish in the center of the fold. Top with all ingredients. Sprinkle with herbs and pepper and drizzle with olive oil. Crimp edges over to make a seal and twist the ends up to secure tightly. Place packet on baking sheet and bake for 15 minutes. Carefully cut open and serve immediately.
****Another option is grilling. You can put the parchment packet on the grill, just make sure that your grill is hot and cook for 15 minutes. Remember you can not open the packet until after 15 minutes or the steam will escape.
*****A great wine to pair with grilled snapper, is Pinot Noir or a light Merlot from California. Salmon is a red wine fish. Serve with California or Oregon Pinot Noir, a good red Burgundy or a Beaujolais from France. If you prefer a white wine, choose an elegant Chardonnay from California.
"Please Drink Responsibly"
Till Next Time………
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Posted by Dottie at 12:01 AM