Friday, November 12, 2010

Salmon en Papillote with Leek and Tomato, Cauliflower Puree and Wilted Spinach with Garlic

You make an envelope of paper around the fish, then bake it.
On Wednesday, I taught a lunchtime cooking class at the local Superstore- there was a nice diversity of students, and everyone enjoyed the food. 
Cooking fish in parchment keeps the moisture it- it's steamed and baked- and in this case, steamed with leek smell. What could be better- oh, I know- pictures. I didn't take any. I was teaching, and the oven didn't preheat, and I forgot. So I stole this one, so you can get the idea. 

But here are the recipes. It's a ludicrously healthy meal, and madly delicious. 

Cauliflower Puree
Serves four

1 medium head of cauliflower, chopped
1 small onion, diced
1 tbsp butter
½ cup milk
½ cup water
½ tsp. salt
white pepper to taste

1.     Place all ingredients except sour cream into saucepan and bring to a boil.
2.     Reduce heat to a simmer, cover and allow to cook 20-25 minutes, until cauliflower breaks apart with a fork.
3.     Pour into food processor and blend until smooth. You can add a bit of cream or sour cream if desired, but it’s not necessary. Add salt and white pepper to taste. Keep warm until serving.

Salmon Fillet en Papillote with Leek and Tomato

1 tbsp butter
1 leek
1 clove garlic, minced
½ tsp salt
16 grape tomatoes
1 tsp dried basil, or 1 tbsp fresh
I large salmon fillet
pepper to taste
1/4 c. white wine
Lemon wedges, for serving

Preheat oven to 375 F.
1.     Slice leek thinly, and clean thoroughly.
2.     Saute in 1 tbsp butter in an ovenproof skillet with salt on medium heat until softened
3.     Add garlic, tomatoes and basil and allow to heat through.
4.     Add wine and bring to a low boil until much of the wine has evaporated.
5.     Rinse the salmon, pat dry, and sprinkle with salt and pepper.
6.     On a baking sheet, place a long sheet of parchment paper. Spread ½ the leek tomato mixture in the middle of the paper, then the fish, then the other half. Fold the paper to create an envelope- the top and sides need to be folded shut.
7.     Bake in oven for 20-25 minutes, until salmon flakes easily.

Wilted spinach with garlic

2 cloves of garlic
1 tbsp butter
one bag spinach, cleaned and deveined (or small box baby spinach)
Salt to taste

1.     Peel and slice garlic paper thin.
2.     Heat butter in deep frying pan or wok on medium low (but closer to low) heat.
3.     Cook garlic, stirring constantly for under a minute.
4.     When garlic starts to become translucent, and the sharp smell is gone, add spinach.
5.     Cook one minute more until it is starting to wilt. Add salt.
6.     Transfer to warm serving bowl and serve immediately.

1 comment:

Wendy, Big Sistah said...

The wilted spinach and garlic sounds yummy. xo