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Salmon and Whiting Paupiette

This document provides a recipe for Marinated Whiting and Salmon Paupiette with a julienne of vegetables cooked en Papilotte. It includes a list of ingredients and a step-by-step method for preparation and cooking. Key steps involve marinating the fish, making a salmon mousse, and baking the dish in a parchment and foil parcel.

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Wendy Jackson
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37 views2 pages

Salmon and Whiting Paupiette

This document provides a recipe for Marinated Whiting and Salmon Paupiette with a julienne of vegetables cooked en Papilotte. It includes a list of ingredients and a step-by-step method for preparation and cooking. Key steps involve marinating the fish, making a salmon mousse, and baking the dish in a parchment and foil parcel.

Uploaded by

Wendy Jackson
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Marinated Whiting and Salmon Paupiette with a juillen of

vegetables cooked en Papilotte

Whiting fillet 100g


Salmon 25g
Egg white ¼
Cream 40ml
Leek 75g
Carrot 75g
Lemongrass ¼ stick
Lemon ½
Ginger 15g
Teriyaki sauce 25ml
Chives To garnish
Method

1. Cut a julienne of leek and carrot


2. Make a marinade with a little grated ginger, crushed lemongrass, the juice from half
a lemon and the teriyaki sauce.
3. Place the whiting fillet into the marinade and leave for about 10 minutes.
4. Make a salmon mousse by placing the salmon flesh into a food processor with a
little salt and egg white. Puree until smooth, pass through a sift and fold in double
cream.
5. Remove the whiting from the marinade and dry.
6. Carefully spread the salmon mousse along two thirds
of the fish filet and roll.
7. Take a large circle of grease proof paper and lay over
the top of a sheet of tinfoil.
8. Place the julienne of leek and carrot in middle of the
paper to one side of the center line.
9. Carefully place the paupiette of salmon and whiting
on top of the vegetables.
10. Drizzle a little of the marinade over the top of the
fish and place a knob of butter on the top.
11. Fold the paper and tinfoil over the top and roll like a pasty, place on a tray and put
into a hot oven.
12. Cook for about 12-15 minutes until the packet has puffed up and filled with steam.
13. Remove from the oven and allow too stand for a couple of minutes before cutting a
cross in the top of the bag and opening up to reveal the cooked fish.
14. Use the second half of the lemon and the chives to garnish the dish.

please note that


-paupiette is a stuffed, rolled fillet.
-papilotte is a parcel baked in the oven.

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