Monday, August 8, 2011
Seafood Pasta En Papillote
I first knew about this papillote method of cooking was thru Elin's blog. Since then, Elin has been cooking various dishes en papillote, here, here and here and a few more. I admire Elin's creativity and many great ideas in cooking , be it chinese or western. Not only that, she's also very good in baking cakes, breads, pies..etc. You can take a look at Elin's other blog, Elinluv's Sweet Delights. If you want to be a busybody like me to know what Elin has been up to besides cooking and baking, you can hop over to My Knick Knacks. I've been quietly reading her blog years ago, long way before i started mine and she's also the first blogger that i met in person..of all places..in the market. Ha! i will never forget that. oh, am i supposed to talk about elin or my dish here?
En papillote is a French term means wrapping food in parchment paper or foil and baking it in the oven. You can do it with fish, chicken and pasta too. The paperbag will lock in all the flavours here to produce a tasty dish. Here you can see i'm doing this with pasta. If you find this way fussy which i do not really think so, you can just toss the seasonings and the seafood with the pasta, it is still very tasty and i do that a lot of times but doing it en papilotte, i believe it further enhances the flavour and taste of the whole dish. Serve the package directly on the table if you like.
Ingredients( serves one)
8 prawns, cleaned and peeled
1 small piece of squid, cleaned and cut into rings
1 small piece of snapper fillet ( i cut 1/2 of my snapper fillet)
1 clove garlic, chopped
7-8 cherry tomatoes/100gm tomatoes, chopped
40ml dry white wine
pinch of salt
some olive oil
some chopped coriander/parsley
1. Preheat the oven to 180C.
2. Lightly blanch the squids over boiling water, drain and leave aside. Pour some olive oil in a saucepan and saute the garlic till aromatic. Add in the tomatoes, pour in the wine and let simmer for about 5-6 minutes.
3.Add in the the fish, squids, prawns, parsley, little pinch of salt and cover for another 2 minutes. Remove from heat and leave aside.
5.Cut 2 large pieces of parchment paper. Place the seafood pasta on the center of one piece of the parchment paper, add 2 tbsps of water and cover it with another piece of parchment paper.Fold the edges and seal with bamboo stick. You can also place another piece of aluminium paper beneath the bag. Bake around 15 minutes.