The French have a gorgeous method of gently cooking food called "en papillote" which means "in parchment". This simply means cocooning vegetables and meat or fish in parchment paper and baking in the oven so that they gently steam and cook in their own juices. It creates incredible delicate flavoured and super healthy dishes. I've been on a detox for the first 9 days of January and this has been the perfect method of cooking to ensure I maximise the vitamin value of my food!
This method at home uses tinfoil instead of parchment paper which is easier to handle and produces very similar results.
Ingredients
2 salmon fillets, 1/2 courgette, 1/2 white onion, few button mushrooms, drizzle olive oil, squeeze fresh lemon juice, 1/2tsp smoked paprika, pinch ground black pepper.
Lay out two squares of tinfoil. Shread the onions and finely slice the courgette and mushrooms. Stack the vegetables on the foil, drizzle with oil, lemon, paprika and pepper. Lay the salmon fillets on top and then fold the tinfoil to create a tent around the veg.
Preheat the oven to 180 Celsius and bake the parcels for around 40 minutes until the vegetables are tender and the fish is gently steamed.
I don't bother serving these on a plate, I eat them straight from the opened parcels with a fork, rustic style!
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