Our July 2012 Daring Cooks' host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called "Cooking En Papillote" which is French and translates to "cooking in parchment".
I went fishy with my dish, and cooked salmon and noodles, flavoured with ginger, spring onion, soy sauce, chili and sesame oil. It was delicious - perfectly cooked, full of flavour and healthy too. Oh, and Mr E declared it better than takeaway - high praise indeed, since we live very close to a VERY good Chinese restaurant!
Salmon & Noodles En Papillote (Serves 2)
- 2 skinless salmon fillets
- 2 blocks of medium egg noodles
- 1/2 red chili
- 2 spring onions
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp ginger puree
- 100 ml vegetable stock (I used Marigold mix)
- Pinch of salt
- Greaseproof paper for wrapping
Preheat the oven to 180C (170C fan).
Finely slice the chili and spring onion.
Mix the chopped onion and chili through the cooked noodles, along with the ginger puree, sesame oil and soy sauce.
Take two sheets of greaseproof paper, and place a nest of noodles in the middle of each.
Top with a piece of salmon, and fold the paper up, scrunching the sides and top to seal.
I double wrapped mine to make extra sure all the fragrant steam staying inside the parcel, and didn't escape out into the oven.
Put the parcels into a casserole dish and bake for about 20 minutes, by which point the noodles will be cooked through and the fish gently perfectly steamed.
Unwrap at the table and breath in the delicious steam before tucking in!