Basa En Papillote
Basa En Papillote

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, basa en papillote. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Basa En Papillote is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Basa En Papillote is something that I’ve loved my whole life.

By Christina Simonitsch of Simo's Bread and Catering. BASA EN PAPILLOTE. with fresh lemon, garlic, leeks & a side of savoury vegetable rice. It tastes as classy as it sounds. This basa fillet is cooked 'en papillote': baked in a tinfoil pouch with parsley, leeks, lemon, garlic, and a seafood rub.

To get started with this recipe, we have to prepare a few ingredients. You can have basa en papillote using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Basa En Papillote:
  1. Prepare 3 tbsp Rice Wine Vinegar
  2. Get 2 Star Anise
  3. Make ready Salt
  4. Get 1 Large Carrot
  5. Get 1 Pak Choi
  6. Get 50 g Chestnut Mushrooms
  7. Take 1 Chilli Pepper
  8. Make ready 2 Basa Fillets (skinless)

But the phrase en papillote refers to baking food inside a wrapping of parchment. Chef Ryan gave us some pre-made parchment envelopes that were slick to use. I wanted to use a new recipe book I had recently bought & try a technique I had never used before. And luckily for me the Easy Everyday Simple Cookbook (edited by Anne McDowell) had just the thing… a recipe for a Basque Baked Haddock in Parchment or "En Papillote" (French).

Steps to make Basa En Papillote:
  1. Create the pickling liqour by adding the Rice Wine Vinegar, Star Anise and a generous amount of salt to bowl and mix well.
  2. Top and tail the carrot. Peel it and then continue to use the peeler to create carrot ribbons.
  3. Cut the leaves off the pak choi and finely chop the stalks. Roughly chop the leaves.
  4. Cut the mushrooms into quarters, then finely slice the chilli.
  5. Add all the veg to a bowl along with the pickling liqour. Mix well and put to one side for 1-1.5hours.
  6. Pre Heat an oven to 180C fan
  7. On some baking paper, place 1 basa fillet and then top with half of the pickled vegetables. Wrap up the baking paper to create a parcel. Repeat with the other fillet.
  8. Place in the oven for 20-25mins.

I wanted to use a new recipe book I had recently bought & try a technique I had never used before. And luckily for me the Easy Everyday Simple Cookbook (edited by Anne McDowell) had just the thing… a recipe for a Basque Baked Haddock in Parchment or "En Papillote" (French). I had Basa in my freezer so went ahead & used that instead. Create the pickling liqour by adding the Rice Wine Vinegar, Star Anise and a generous amount of salt to bowl and mix well.. Usually, we bread and bake them or pan fry them.

So that is going to wrap this up with this exceptional food basa en papillote recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!