Whisk Wednesdays: Pigeonneaux en Papillote (Squab Cooked in Papillotes) {Substitute salmon for squab.}

       The recipe prepared for this week's assignment is from Class 21, Part 3: Pigeonneaux en Papillote (Squab Cooked in Papillotes). {Substitute salmon for squab.}  It can be found in the cookbook Le Cordon Bleu At Home on pages 219-220.  

       Since we are focusing on cooking fish, I made the salmon substitution for the squab.  I was going to try snapper with fennel, as that was another option, but I could not come up with any decent snapper, while the salmon was lovely this week.   

      I have cooked en papillote before, and in fact is an excellent choice to send along when cooking a meal for another family as you can do all the prep ahead, they just need to pop it in the oven at 425 degrees for about 12 minutes, and dinner is hot and on the table!   

        There are so many combinations you can use when cooking with this method...this week I used shallots, mushrooms, lemon, a little white wine, and just a dot or two of butter with a little salt and pepper in the packet with the salmon.     

      You can buy parchment paper in white (more elegant looking for a more formal occasion) or brown (more rustic looking, and my preferred color as I think it just looks lovely with the little brown packet all toasty looking with splatters of melted this and that all over it), the price is the same. 

      Very delicious...Mark raved about it, and there was nary a crumb to be seen on his plate at meal's end.  The younger guys were not here for dinner this evening, so you will just need to trust the recommendations of Mark's clean plate with my "very delicious" review.  Easy, easy recipe. 

      Come on, give it a try...it's sort of like campfire cooking with those little foil packets we used to call Hobo Meals when we were kids...just as fun now as it was then!  

      If you would like to see how the other Whisk Wednesday members fared in this class, click here, and then on the Whisk Wednesdays connect to individual bloggers, or better yet, come and join us!  Shari has the ingredients posted on her site at the click, so while we can't post the recipe instructions, you can at least look at the ingredients, and I bet you can figure out a lot of it from there. 

Next Week's Assignment

• Class 21, Part 4:
Blanquette de Lotte aux Petits Légumes (Monkfish in White-Wine Cream Sauce with Vegetables) pages 408-409