“Salmon filet” en papillot.

Here it is: the ultimate recipe to prepare the Vantastic Foods salmon filet! I must say that we don’t eat that much meat substitutes. I mostly try to cook with as many vegetables as possible. We, for sure, never had tried a fish substitute before (as it’s not very common to find in stores here in Belgium). So I was very curious about this one… As I told in my other post about our first order at Vedge, I’ve never been really fond of salmon (except for the smoked kind). So I was really excited to try this out and see if I would like it better or not… Well, it was delicious! As I’ve mentioned before, the texture was a bit more chewy than the one from “real” salmon, and it could’ve used just a little bit more flavour to my liking. But overall this salmon filet is a very good substitute and it definitely made me curious to try out more fish substitutes in the future.

Apparently it’s some kind of “common knowledge” among the vendors of this salmon filet that it’s best prepared en papillot. So that’s what I did! And that’s what I’ll be sharing with you right now πŸ˜‰ This is a recipe for four salmon packages, but I have to mention (with a bit of it-was-so-good-we-ate-a-lot shame) that we ate all four by ourselves. So I suggest that, when you want to prepare this for more people, you make bigger packages and put more vegetables and salmon in it. We had two packages with two pieces of salmon and another two with three pieces in it. If you want to cook for four people, I suggest to prepare two filets instead of one (and maybe double the amount of vegetables).

Now there’s only one thing left to say: get some of this salmon, get into the kitchen and enjoy this great salmon en papillot without any guilt dripping from it πŸ˜‰


  • What do you need? (4 papillots – 2 people)
    – 1 Vantastic Foods salmon filet
    – 1 zucchini
    – 2 carrots
    – Some cherry tomatoes (amount to your liking)
    – 1 glove of garlic
    – 1 onion / a couple of spring onions (or both)
    – 1/2 lemon
    – Plain tomato sauce (200 ml)
    – Vegetable bouillon (200 ml)
    – Soy cream (half a bottle)
    – 1 tablespoon of balsamic vinegar or red wine vinegar
    – 1 to 2 teaspoons of sugar
    – Basmati rice
    – Salt, pepper, Italian herbs
    – 4 pieces of tinfoil

 

  • How do you make it?
    For the salmon packages: Cut the onions (if you’re using spring onions, cut them into small rings), cut the carrots and the zucchini into cubes. Press the garlic and cut the tomatoes in half. Bake the onions with the carrots and the zucchini cubes for a couple minutes. Add the garlic and cherry tomatoes and bake a little longer. Cut the salmon filet into pieces about one to two fingers thick. Rub the juice of half a lemon, salt, pepper and Italian herbs on the salmon. Take four pieces of tinfoil and put some of the vegetables on each piece. Put a couple of salmon pieces on top of it. Wrap the tinfoil up so you create closed packages. Preheat the oven at 200 degrees (Celsius) and put the packages in the oven for half an hour. Prepare the rice, following the instructions on the box, while the salmon is in the oven.For the tomato sauce: While the rice is cooking and the salmon is in the oven, you can make the tomato sauce. Heat a pan and add 200ml of plain tomato sauce. Add the vegetable bouillon and let it warm up together until the sauce starts to boil. Take the pan of the stove and add half a bottle of soy cream. Stir it through until the sauce has gained a creamy, rather orange colour. Add some salt, pepper and Italian herbs to your taste. You can also use some balsamic or red wine vinegar to give the sauce a fresher taste. If you Β find the sauce too sour, just add a tablespoon of cane sugar to fix it up.Once the salmon is ready, just open the packages and put them on a plate. Serve the rice next to it with some tomato sauce on top. Enjoy this great dish with great people! πŸ™‚

 

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