September 24, 2013

http://www.buzzfeed.com/christinebyrne/fish-in-parchment-paper Here’s another one! I believe in the link between brilliance and simplicity- plus I’ll be so happy if it’s a hit with the future household huzzah The method is calleden papillote in French, and translates to “in parchment paper.”

First, prep ingredients all ingredients that you want to put into the packet.

First, prep ingredients all ingredients that you want to put into the packet.
thepescetarianandthepig.com

In terms of ingredients and combinations, here are a few things to keep in mind: 1. Only one fish portion per package — think about 6 ounces. Any kind of fish will work, but use skinless fillets if you can, because the fish skin will get soggy when steamed. 2. On top of the fish, you can pile herbs, vegetables, citrus, garlic, and of course butter never hurts. Just don’t put anything inside your parcel that won’t cook in 15 minutes. If you insist on doing so (like, say, you REALLY love potatoes), cook them almost all the way through BEFOREHAND, then finish them in the parchment with your fish. And use common sense — if you want to include carrots, they should be cut into matchsticks so they cook very quickly. 3. After that, you’ll need a couple spoonfuls of some kind of liquid to steam the fish. You can use water, but using wine, soy sauce, citrus juice, or something else with a strong flavor will make your fish especially delicious. 4. Never underestimate the power of salt and pepper. 5. Oil or whatever liquid should go in last, so that it doesn’t have time to run all over the place.

Next, fold a piece of parchment paper in half and cut it in the shape of a heart. Make sure it’s large enough to hold all ingredients:

Next, fold a piece of parchment paper in half and cut it in the shape of a heart. Make sure it's large enough to hold all ingredients:
thenovicechefblog.com

I guess the heart shape isn’t 100% necessary, but it will make each parcel easier to seal. You’ll see. It should look like this: Curry puff!

Put parcels on a baking sheet and cook in a 425°F for about 15 minutes:

Put parcels on a baking sheet and cook in a 425°F for about 15 minutes:
joyouslydomestic.com

A 6-ounce fillet will take about 15 minutes to cook through, but you can’t test doneness because you don’t want to open the parchment during cooking. When in doubt, leave the fish in for a few extra minutes; all the moisture in the steaming parcel will keep it from overcooking and drying out.

Serve the fish as is, right in the parchment:

Serve the fish as is, right in the parchment:
steamykitchen.com
Rip the parchment open at the dinner table and the cloud of steam that rushes out will smell fantastic, and impress your dining companions.

Yay! Sounds pretty doable, even for someone like me. I’m looking forward to the day I have my own kitchen and I can try out yummy meals like these! P/S the link above has recipes at the end.

P/P/S http://insunee.blogspot.com.au/2011/11/no-knead-bread-in-rice-cooker-it-dont.html this website because it posts in the same spirit, and also I like (read: the way bears love honey- actually, i like honey like bears love honey too) cheese and yogurt and homemade bread, and recipes are right there.
P/P/P/S typing this at 1 am accompanying john in the labs as he works on his thesis, i am conscious of my hungry tummy. ah Canberra, if only you had supper haunts like Singapore!
About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: