Here are some totally made up but successful recipes for a delicious, healthy and easy summer meal...and no mess to clean up! What could be better than that? Nothing new here, parchment cooking (en papillote in French or al Cartoccio in Italian) has been around for a long while but if you were hesitant about trying it I'd like to encourage you not only because it's easy but because it's bound to impress your family and friends! It's the perfect technique for fish filets.
In the preparation of this post, I had my first photographic mishap. About two weeks ago I cooked a parchment dinner using fresh fluke that was caught by my nephew and his friends out in the Hamptons. I took photos every step of the way as I prepared the dish but am unable to locate them. Another page in my book of disappointments!
To show you the missing steps I googled 'parchment cooking' and found these links that you might find interesting. The recipes follow...let me know what you think!
Fluke in Parchment for Two
4 medium fluke (or flounder) filets
1c fresh string beans
1c fresh julienned carrots
1/2 lemon thinly sliced
1 tablespoon fresh parsley
2 parchment papers (about 12" square)
- Flatten parchment and place 2 filets in the center
- Top with half the string beans and carrots (uncooked)
- Place 2-3 thin slices of lemon
- Drizzle olive oil and dash of sea salt.
- Sprinkle with chopped parsley
- Seal parchment by folding over edges in half, then fold ends under to make a neatly secured package.
- Bake in oven @ 350 for 20 minutes in a glass baking dish.
- Transfer to plate and enjoy!
Salmon in Parchment
1 salmon filet per person
thinly sliced lemons
12" square parchment for each filet
- Place 1 salmon filet in center of parchment.
- Top with defrosted broccoli and shredded carrots.
- Layer sliced lemons on top.
- Add sea salt and drizzle with olive oil.
- Fold over parchment to seal. Seal ends.
- Place in a grill safe pan.
- Cook on grill for about 30 minutes until salmon turns pink.
Tomorrow: Tips on Picking Great Produce