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How To make Ginger Lemongrass Scented Salmon En Papillote
4 six-ounce pieces of salmon fillet
1 Small Can water chestnuts
1 carrot
finely julienned
1/2 red onion :
finely sliced
1 Tablespoon grated ginger
1 Piece chopped lemongrass
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons chopped cilantro
1 Tablespoon butter
Salt and pepper -- to taste
Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately.
How To make Ginger Lemongrass Scented Salmon En Papillote's Videos
POACHED FISH in OLIVE OIL + CITRUS | The Cooking Doc
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Recipe Kitchen -- Steamed Fish En Papillotte - 2014.04.07
Pan Seared Mahi Mahi Recipe (Step-by-Step) | HowToCook.Recipes
Mahi Mahi (sometimes called Dorado) is a delicious lean white fish that is tender, flaky, and full of flavor. This Mahi Mahi recipe coats the fish in an AMAZING lemon garlic butter sauce that adds the perfect balance of flavor to the fish.
View FULL Step-by-Step recipe here:
Ingredients:
4 4oz Mahi Mahi filets
3 tbsp extra virgin olive oil
salt (to taste)
black pepper (to taste)
Lemon Garlic Sauce
3 tbsp salted butter (softened)
2 tbsp garlic (minced)
1 tbsp lemon juice
1 1/2 tbsp lemon peel (grated)
1 tbsp fresh parsley (chopped)
1 tbsp fresh chives (chopped)
kosher salt (pinch)
black pepper (pinch)
Instructions:
1. Preheat the oven to 375F. Pat dry any excess moisture off the fish fillet with paper towels until they are as dry as possible then sprinkle both sides with salt and pepper and set aside.
2. Then, prepare the lemon garlic mixture. In a small saucepan on low heat, combine all of the lemon garlic mixture ingredients and set aside.
3. In a large skillet on high heat, add the olive oil. Once the oil is hot, add the fish fillets to the pan and sear for about 3 minutes on one side then flip. Place the fish in a baking dish and roast for about 4-5 minutes. Pour the lemon garlic mixture over the cooked fish. Serve with extra lemon slices and fresh parsley.
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P&O Cruises | Marco Pierre White Recipe - Sea Bass
Marco Pierre White, the mastermind behind P&O Cruises innovative Gala night menus and fine dining Ocean Grill restaurants on board, prepares Sea Bass with Spring Onion and Ginger in the galley on board Ventura.
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Kings Get Inspired: How-To Videos - Miso Cod en Papillote
Kings Food Markets is proud to add to our How-To Videos. Find the recipes on kingsfoodmarkets.com/unique-recipes and watch to learn how our own Chef Chris makes Miso Cod en Papillote with Lemongrass Scented Cous Cous.
Miso Cod en Papillote with Lemongrass Scented Cous Cous
Ingredients
Four Pieces of Cod, 6 ounces each
1/4 Cup Miso Paste
2 Teaspoons Ginger, grated
3 Carrots, shredded
1 Fennel Bulb, sliced thin
¼ Cup Cilantro Leaves
1 Cup Cous Cous
1 Cup Fish Stock (clam juice can be used as a substitution), heated
1/2 Cup Coconut Milk, heated
2 Stalks Lemongrass, minced fine
1 Jalapeno, minced fine
Salt
Pepper
2 Tablespoons Butter, in small cubes
4 Sheets of Parchment Paper (16in x 12in)
Preparation
Preheat oven to 400 Degrees
1. Mix miso paste and ginger. Season Cod with salt and pepper. The spread a thin layer of the miso paste mixture on top of the fish.
2. Place couscous, half of the minced lemongrass, minced jalapeno, and half of the cilantro leaves in a bowl. Add in heated stock and coconut milk, the cover with foil. Let couscous steep in the stock for 5 minutes after 5 minutes remove foil and mix add in more stock if couscous is still hard. Adjust seasoning with salt and pepper.
3. To built each papillote - Lay out 1 sheet of parchment paper, place ½ cup of cooked cous cous in the center of paper, then some fennel, a little shredded carrot, and place a piece of miso coated Cod on top of the couscous bed. To finish, top with a pinch shredded lemongrass and cilantro and a couple of cubes of butter. (Make sure to leave enough of every ingredient for every papillote).
4. Fold paper over and crimp edges to form a tight seal. Place pillows on a sheet pan and roast for 10 minutes or until pillow puffs.
5. To serve carefully cut parchment and allow steam to escape.
Steam Fish in a Lemongrass smoke ( my own recipe )
#fragrance smell #delicious #tasty steam fish