Salmon Cutlet En Papillote
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Dry the salmon cutlet in a clean cloth.
Wrap the cutlet in a sheet of well-oiled parchment paper.
Fry
Fry in plenty of hot oil (400 °F / 200 °C) for about 10 minutes.
Remove the cutlet and place it on paper towels to absorb excess oil.
Serve
Serve with the parchment paper it was fried in.
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 cutlet
- Provides the main protein, which firms and turns opaque as it cooks.
- Oil
- Conducts heat to cook the wrapped fish and browns and crisps the outer surface.
The step that matters
Keep the oil hot while frying. If the oil is not hot enough, the cutlet cooks slowly and absorbs more oil, leaving it greasy. Plenty of hot oil keeps the surface sealing quickly and the fish moist inside.
“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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