Food & Dining

Cooking salmon en papillote

alt

Salmon en papillote

(Editor’s note: The dawn of 2014 brings a lot of promises of eating healthier. Whether they stick or not, is another question, but chef Sara Moulton offers a healthy salmon recipe to start the new year.)

Fish en papillote is the elegant-sounding name of a staple recipe of classic French cuisine. Translated into English, it becomes the much less elegant-sounding — "fish in a bag." By any name, however, this method of baking fish is a smash.

Typically, the fish is combined with vegetables and herbs, some butter or oil, and often some wine. All of this is wrapped up in a piece of kitchen parchment and baked. The parchment keeps the flavor and moisture trapped inside during cooking, allowing the juices from the fish and the other ingredients to mingle and become a wonderful sauce.

And because the parchment is stick-resistant, the recipe requires very little fat. The small amount of oil in this recipe is there for taste and texture only.

If you add vegetables, they'll need to be pre-cooked. The denser vegetables — such as carrots and broccoli — simply won't have time to get tender during the 10 to 12 minutes of cooking needed by the salmon. Similarly, if wetter veggies — such as mushrooms and spinach — aren't pre-cooked, they'll release too much liquid in the packet and water down the sauce.

The only tricky part about cooking en papillote is that you can't see when the fish is done. If you slice open the bag, you risk losing some of the delicious sauce that's coming together. My solution is to start with the basic rule of baking fish: In a 400 F oven, give it 10 minutes of cooking time for every inch of thickness.

When I'm ready to test whether the fish is done, I stick a very sharp thin knife right through the parchment and down through the fish. No or little resistance? The fish is done. Significant resistance? Bake it for a few more minutes. And by the way, this test works well regardless of how you cook the fish.

***

Salmon baked in a bag with citrus, olives and chilies

Start to finish: 35 minutes Servings: 4

• 1 small orange • 1 lemon • Four skinless 6-ounce center cut salmon fillet pieces • 1/4 cup chopped fresh rosemary • Kosher salt • 2 tablespoons extra-virgin olive oil • 1/3 cup pitted and chopped olives, preferably oil-cured • 1/2 serrano chili, thinly sliced crosswise

Heat the oven to 400 F.

Cut the orange and lemon in half crosswise. Thinly slice 1/2 of the orange and 1/2 of the lemon into thin slices. Juice the remaining halves of both fruits.

Set a 24-inch-long sheet of kitchen parchment on a baking sheet. Fold the sheet in half across the short side, then open the folded parchment (like a book), leaving one half of it on the baking sheet. Arrange about half of the orange and lemon slices in a single layer in the center of the parchment on the baking sheet.

Sprinkle half the rosemary over the citrus slices. Set the salmon over the rosemary, then sprinkle with salt, the citrus juices and oil. Top each piece of salmon with a quarter of the remaining rosemary and citrus slices.

Fold the second half of the parchment over the fish, then crimp and fold the edges together to create a sealed packet. Bake — on the sheet pan — on the oven's middle shelf for 10 to 12 minutes, or until just cooked through (stick a paring knife through the parchment and salmon; it should move easily through the fish if done).

Cut open the parchment, discard the citrus slices from the top of the salmon, then place each piece on a serving plate. Spoon some of the olives, chilies, rosemary and juices over each piece.

(Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners.")



More Close Up

Recipe of the Week

Old-Fashioned Sweet Potato Pie

Ingredients: • 2 cups peeled, cooked sweet potatoes • 1 1/4 cups sugar • 1/2 stick melted butter • 2 eggs • 1 teas ... Read More


Beer Review

Jailhouse Brewing Conjugal Visit

Jailhouse Brewing Company is a small brewery located in Hampton, Georgia. Started in 2008, by a man with a dream and an old empty jail build ... Read More


Red Cross Month

Piedmont Newnan to hold blood drive

March is Red Cross Month, and the organization is encouraging the community to give blood. To that end, Piedmont Newnan Hospital is holding ... Read More


Stop bullying seminar to be held March 9

The local, youth-driven organization Family Patterns Matter was created to prevent violence and substance abuse among the community’s ... Read More


Senior Living

Grief support group begins at Savannah Court

Savannah Court and Homestead Hospice held their initial bereavement support meeting on Feb. 25. Gary Clark, the chaplain at Homestead Hospic ... Read More

Healthy Living

Construction under way for Radiation Oncology Center

Newnan started to become known as a medical mecca in 2012 with the doors opening to both Piedmont Newnan Hospital and Cancer Treatment Cente ... Read More