Seafood en Papillotte.
I make no excuses for the amount of seafood recipes I post. Living in western France, near to the coast, means that the shops do have a huge range of fish and shellfish to choose from. I'm sure that wherever you are from fish is still expensive, so as ever, I use frozen fish or fish bought fresh that is on offer, as the basis for my meals.
Of course, cooking en papillotte
tends to be in baking parchment or foil but this dish is cooked in transparent cooking paper which is readily available in France. I first saw fish cooked in this way in Disneyland Paris many years ago when I won a trip there, without the children! It was so pretty to see all the different fish in the bag, cooked without a rich sauce. It's perfect slimming food and it really is ready in minutes.
Slice a lemon and grab some fresh herbs. I had parsley and dill.
Lay out a piece of baking parchment or clear oven parchment at least 30cm squared, and layer up the fish with the shellfish on top then the herbs and lemon.
Add a little white wine and seasoning then gather up the sides and secure with a tie wrap.
Place the bags on an oven tray and bake for about 10 minutes at 180. The mussels should be open. If you have any doubts about preparing mussels click here
. Of course, you could omit the mussels or use clams instead.
I tend to put the bags in a large pasta bowl and let people open the bags themselves. You could be virtuous and serve with some steamed vegetables or just serve it with bread to mop up the delicious juices.
Seafood en Papillotte
Seafood en Papillote. Prawns, salmon, mussels and hake baked en papillotte with fresh lemon, dill and parsley for a quick, tasty and low-fat meal.
- 2 salmon fillets
- 2 white fish fillets
- 12 raw king prawns
- 12 mussels, washed and closed
- 1 lemon, sliced
- handful of fresh herbs
- 120ml dry white wine
- Cut the fish fillets into 6 and divide between four pieces of parchment about 30cm square.
- Add prawns and mussels and top with slices of lemon and herbs.
- Add 2 tbsp of wine to each parcel.
- Gather the edges of the parchment and fasten the bags.
- Put the bags on an oven tray and cook in a preheated 180 C oven for about 10 minutes.
- Leave to stand for a few minutes before opening the bag.
- Use any fish you like and add in lime and chilli instead of lemon and herbs for a change.
- Be careful of hot steam when you open the bags.
Chez Le Rêve Français http://chezlerevefrancais.com/