Cooking Salmon En Papillote Recipe Step 3

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Learn and watch the third step on how to prepare Salmon en Papillote in this free cooking video on how to prepare fish for recipes and seafood stock.

Part of the Video Series: Fish Recipes
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Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village, and we’re back to show you the final preparation procedure for salmon en-papillote that we started. En-papillote, again, means balloon, so that’s what’s going to happen to this parchment paper after we’ve sealed it and start the cooking process. We’ve got our oven behind me set at a baking temperature of about 350. We want just a general cooking process so that we don’t have a bunch of extreme heat, because technically, what’s going to happen is the steam is going to finish everything for us. We’ve got our salmon prepared here, 3 stocks of asparagus, and I’ve got some lightly beaten egg white here, and I’ve got a little basting brush. What we’re going to do is just kind of brush this along the perimeter of the parchment paper. This is going to act as a natural glue, if you will. As the heat intensifies in the oven, the egg white will become a little more done and tacky and it will dry almost like a glue, so just a light brush on those. That’s that. So, we’re going to start from the base of the heart and we’re going to start folding small little folds together. Essentially, we’re just going to keep folding this upon itself over and over. This recipe actually, will work for any fish. I’ve done whole sides. You can even do whole fish. It’s not totally necessary, it’s more in the French fashion or style to use parchment paper, but actually you can use foil. You achieve the same results and you won’t have to mess with the egg white and this and that. This is more of a restaurant flare by using the parchment paper, because as you take it to the table in nicer restaurants, the bag can be cut open tableside in front of the guest, or actually right at the table I’ve seen it done. Once the bag is open, all these really nice aromatic flavors are going to come out in the form of steam in the bag. It’s a real neat perception and value for the guests because they get to smell all these nice herbs, and fresh steamed fish, and vegetables, and we’ve got some seafood stock in there, we threw in some white cooking wine as well. Those liquid agents in there are going to add the moisture that’s already within the fish so that we create a really nice steam on the inside. You want to make sure this is totally sealed all the way up until the very end. Simply because we don’t want to lose any moisture. We want this fella to balloon up they way that it needs to. Again, I’m really just folding this on itself and applying pressure as I go around each and every time. Those inner layers, again, have that nice thin coating of a slightly beaten egg white, so that’s going to act as a glue for us. I’m just double checking myself and going around the perimeter here so that we don’t lose any of that moisture. This is a done deal. I’ve got a Pyrex pan here and my oven’s already set. I gently want to lift this off, put them in inside there. We’re going to go ahead and put this guy in the oven, and we’ll be back here in probably approximately 10 minutes; it’s really all it’s going to take. Come back and we’ll cut this bag open and show you the finished product.

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