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Fast & Easy Dinner: Salmon and Escarole Packets

partysugar — Tue, 10 Nov 2009 10:15:10 -0800

For a quick-cooking, healthy, and delicious meal, look no further than this recipe for salmon and greens in papillote. Crisp bitter escarole acts as a bed for the moist salmon and simple garlic-butter-tarragon sauce. The whole thing is wrapped in parchment paper and baked in the oven. The resulting dish is a package waiting to be opened and devoured. Although it's an uncomplicated technique, the final presentation makes this fish ideal for impromptu weeknight entertaining. To look at the recipe, read more.

Salmon and Escarole Packets
From Eating Well

Ingredients

2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1 teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1-1 1/4 pounds skinned salmon fillet, preferably wild Pacific, cut into 4 portions

Directions

Preheat oven to 400°F.
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and stir in tarragon and garlic. Reserve 2 tablespoons for the fish.
Combine the rest of the sauce in a large bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Place one-fourth of the greens mixture (about 1 1/4 cups) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding.
Place 1 piece of fish on top of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly).
Bake until the fish is just cooked through and the greens are wilted, about 15 minutes. Carefully open one package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Serves 4.

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Fast & Easy Dinner: Spring Fish in Parchment

partysugar — Tue, 07 Apr 2009 06:50:23 -0700

I love the French cooking technique en papillote. It's a simple, healthy, and quick way to make a fish dinner. I also enjoy opening the parchment paper package at the dinner table!

This version combines lots of vegetables - tomatoes, green beans, zucchini, carrots, and garlic - with plump, succulent sea bass. White wine and tangy olive tapenade further season the moist fish.

For the virtually effortless recipe to this delicious dish, read more.

Spring Fish in Parchment
From Every Day With Rachael Ray

Ingredients

1/2 pint grape tomatoes
1/2 pound green beans, halved
1/4 cup extra-virgin olive oil
Salt and pepper
2 small zucchini, thinly sliced on an angle
2 small carrots, shredded
1 red onion, quartered and thinly sliced crosswise
2 cloves garlic, grated or finely chopped
2 teaspoons herbes de Provence
1 large lemon, cut into 8 slices
Four 6- to 8-ounce pieces sea bass
1/2 cup white vermouth or dry white wine
4 teaspoons black or green olive tapenade or chopped olives

Directions

Preheat the oven to 425°.
On a baking sheet, toss the tomatoes and green beans with 2 tablespoons olive oil; season with salt and pepper. Roast until the tomatoes burst and the beans are tender, 10 minutes.
Cut 4 pieces of parchment paper the size of a baking sheet.
In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons oil and season with salt and pepper. Dot the fish with the tapenade.
To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.
Roast until the fish is just opaque, about 12 minutes.

Serves 4.

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Fast & Easy Dinner: Shrimp and Scallops en Papillote

partysugar — Tue, 06 Jan 2009 06:45:52 -0800

Surprise your family tonight with this gift-like meal. The seafood and vegetables are cooked en papillote - inside a parchment paper package - until moist and tender. At the table, your loved ones open the packets to discover a delectable and succulent dinner.

Feel free to get creative with the recipe: this healthy cooking technique is ideal for all types of fish, chicken, and vegetables. To learn how it's done, read more.

Shrimp and Scallops en Papillote
From Better Homes and Gardens

Ingredients

2 cups sliced leeks (2 large)
4 large sprigs fresh thyme
1/4 cup Dijon-style mustard
2 tablespoons dry white wine
1/8 teaspoon ground white pepper
12 sea scallops
8 peeled and deveined jumbo shrimp
1 cup julienned carrot (2 medium)
1 cup julienned zucchini or sweet pepper strips (1 small)
4 teaspoons butter, melted
4 slices lemon

Directions

Preheat oven to 450°F. Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold.
On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme.
In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat.
Spoon one-fourth of seafood mixture over leeks. Top with 1/4 cup carrot and 1/4 cup zucchini.
Drizzle with 1 tablespoon butter and top with a lemon slice.
Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.
Place packets in a very large baking sheet. Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque.
To serve, cut an "X" in the top of the parchment; serve immediately.

Serves 4.

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Definition: En Papillote

partysugar — Tue, 22 Jan 2008 13:43:31 -0800

En Papillote
A French-cooking technique in which food is baked inside a paper package. The steam keeps the meat, poultry, fish, or vegetables super moist. Usually parchment paper is used, but foil works as well. The package is opened tableside to reveal the succulent food.

In Italian the technique is referred to as al Cartoccio.

Source

Sunday Dinner: Thai Salmon

partysugar — Sun, 02 Mar 2008 08:08:31 -0800

Since the majority of you would rather eat Thai food to tacos, I thought it was time to feature a Thai recipe. The weekend is perfect for experimenting with new types of cuisine, so make this fragrant salmon tonight.

If you've never made Thai food don't worry, the techniques and ingredients are simple. Salmon is cooked en papillote with green curry paste, fish sauce, and white wine. Serve with white rice or peanut noodles for a complete meal. To look at the recipe, read more.

Thai Salmon
From Sara Moulton

1 bunch cilantro
1 to 1 1/2 pounds fresh salmon fillets
1/8 teaspoon salt
1/8 teaspoon Asian white pepper or black pepper if you can't find it
2 tablespoons extra-virgin olive oil
2 tablespoons green curry paste
4 cloves garlic
1 shallot
2 kaffir lime leaves
1 lime
2 tablespoons fish sauce
1/4 cup white wine
1/4 cup chicken or fish stock
Cooked jasmine rice, for serving (optional)

Preheat the oven to 375 degrees F.
Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
Put each salmon fillet on a piece of parchment paper, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
Cut the lime in 1/2 and squeeze the lime juice over the fish.
Fold the parchment paper around the fish creating a pan like shape. Finally add the fish sauce, wine and chicken stock.
Drain the bowl of cilantro leaves and pat them dry with a paper towel. Garnish the top with some chopped cilantro leaves.
Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes.
Serve with fresh cilantro sprigs and jasmine rice can also accompany the dish if you are eating it hot.

Serves 4-6.

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