Salmon Cutlet En Papillote
Ingredients
Directions
Prepare
Dry the salmon cutlet with a clean cloth.
Wrap the cutlet in a sheet of well-oiled parchment paper.
Fry and serve
Fry in hot oil for about 10 minutes in a frying basket.
Place the cutlet on paper towels to absorb excess fat and serve with the parchment paper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salmon
- Provides the main protein, and its natural fat helps keep the flesh moist while cooking.
- Oil
- Carries heat to the wrapped fish and transfers it evenly for frying.
The step that matters
Fry in hot oil. The oil must be hot when the wrapped cutlet goes in. If it is too cool, the fish soaks up more oil and turns greasy instead of being seared and cooked through in the expected time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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