Trout baked in parchment Bashny.Net

I've always preferred recipes based on cooking method and not just a set of ingredients – they are much more practical. When you understand one or the other technique of cooking, experimenting with flavors can be endless.

Baking in parchment — it en papillote in French or al cartoccio in Italian (we heard of a cartouche?). The French and Italians are eating, as you know, know a lot and have long understood that cooking in an envelope — one of those techniques that simplify daily life in the kitchen trying to create something quick, healthy and undoubtedly delicious.

What a good way to cook food? Don't even know where to start.

First, it takes very little time and effort as the preparation of meals and subsequent washing dishes.

Secondly, this is a very good way of serving dishes – beautiful package-a surprise on the plate, which when opened effectively as a cloud of fragrant steam.

Thirdly, and most importantly, the method assumes that inside the parchment envelope your food is cooked under the influence of steam within a short period of time. This means that cooked this way the food retains the maximum vitamins and minerals.

Fourth, all of the ingredients in the prepared envelope along. Thus, essential oils from spices and any herbs that you put in the envelope, will make the flavor much more intense and complicated.





In this technology there are some simple secrets:

• Baking in parchment is a quick process, so make sure your oven is well preheated to 200-220 degrees before you place it in the envelope. Otherwise you risk being left with a half-baked dish.

• Opt for this method, the freshest produce and are quite thin fillet fish, chicken breast or Turkey are the best candidates.

• Always tightly reseal the envelope, so that when the cooking steam remains inside. Use the foil or parchment. Parchment is better to cut in a heart shape – it will be easier to wrap tightly. In the process of making a well-sealed envelope nice bulges.

• Use your favorite spices or herbs to enhance the flavor of dishes.

• When you put all the ingredients in an envelope, be sure to add a tablespoon of wine or water – the liquid will turn into vapor and flavorful sauce.

Today I invite you to cook in parchment fish. As a side dish we will have a pasta salad with a bright, Sunny, Italian notes. Fish, you can choose any. I cooked trout fillet, but well behave Dorada, sea bass, salmon, halibut, cod and other marine fish.

Pasta take more small, for example, Orzo. You can also replace couscous or even rice. Strongly recommended to leave all the other ingredients as it is – not so much and that their combination creates in this case a single dish.

WHAT YOU WILL NEED FOR MEALS (FOR TWO):

• 1 small Cup prepared Orzo pasta
• 8 cherry tomatoes
• 1 stalk of green onions
• 1 lemon
• 1 chili pepper
• 8 green olives or Kalamata olives
• 2 trout fillet
• Olive oil
• Salt, pepper
• Thyme (optional)

Before cooking, preheat the oven to 200 degrees. If you are not ready pasta, boil it while you cooking other ingredients.

1.First prepare the salad. To do this, slice the tomatoes into halves.

2.Finely chop the olives.3.Take the green onions and thinly slice. You will need 1 tablespoon.

4.Grate 1 teaspoon lemon peel.5.Finely chop Chile. You will need 1 teaspoon.

6.Put the tomatoes, olives, chili, onions and zest in a bowl.7.Add the pasta, 2 tablespoons olive oil 1 tablespoon lemon juice, pepper and a little salt to taste. Mix well salad.

8.Salt and pepper both sides of fillet of trout.


9.Tear off two pieces of parchment with a width of 35-40 cm Fold each piece down the middle. Cut the edges so that when you opened the parchment, you got a big heart. Put half the lettuce on one half of the heart. Lay the trout on top, add a tablespoon of water and drizzle on a teaspoon of olive oil. If desired, place on top of fish, a sprig of thyme. 10.Cover with the second half of the heart. Fold the edges of the heart. Starting at the top, fold a small angle (2 cm) inside. Continue to curl small sections, applying them on top of each other until you fully close the envelope.Bake fish 15 minutes in a well heated oven. If you are using salmon, you can increase the cooking time to 20 minutes. In the process of making the envelopes will be blown up by the steam.

Remove the envelopes from the oven and place them on serving plates (not opening). Serve immediately. Let your guests or family will open the envelopes on the plates themselves – this will strengthen the impression of the dishes! published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

 

Source: vkusnoproject.com/recipe-items/forel-zapechyonnaya-v-pergamente-kak-v-italii/