Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other, ending with a meal that's the sum of all its parts.
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Fresh fish, veggies, and a light homemade sauce cooked together in a parchment packet in 12 minutes. A gorgeous French dinner, with no effort and no clean up.
The classic combination of salmon and sorrel come together in a simple one-disposable-packet meal—asparagus and creamy, herby sauce included. Eat the fish out of the packet, perhaps with some five-minute fluffed couscous or plain boiled new potatoes or even crusty, warm baguette. Clean-up is virtually non-existent, the meal takes basically no work, and yet the combination of flavors is sophisticated, and innovative while being traditional.
My last attempt at baking a fish in a pouch occurred a month ago, and it paired the fillet with some fairly standard Italian flavors. You really can't go wrong with olives, shallots, and tomatoes, but it did leave me...
I don't cook as much fish as I probably should, a fact I'm trying to correct. Most of the hesitation concerns my belief that fish is somehow difficult to cook, a fact which is completely upended by this incredibly simple...