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Salmon and Couscous en Papillote
Salmon and Couscous en Papillote is a modern British recipe for a classic mother's day treat of simnel cakes adapted as cupcakes and topped with marzipan or edible gold balls. The full recipe is presented here and I hope you enjoy this classic British version of: Salmon and Couscous en Papillote.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Baking RecipesBean RecipesBritish Recipes
The culinary term
en papillote simply means ‘baked in paper’ and is a traditional way of baking fish. There the salmon is cooked in paper or kitchen foil parcels with green beans and part-cooked couscous, with the whole meal served from the parcel in which it was cooked.
Ingredients:
½ vegetable stock cube
400ml (1 2/3 cups) boiling water
150g (1 cup) couscous
5 pieces sun-dried tomato in oil, drained and sliced
small handful olives (about 40g [1½oz]), any colour, pitted and sliced (optional)
1 unwaxed lemon, finely grated zest and juice
handful fresh flat-leaf parsley, roughly chopped (optional)
200g (1 3/5 cups) frozen green beans
4 x 100g (3½oz) frozen salmon fillets
2 tbsp virgin olive oil
salt and freshly ground black pepper, to taste
Method:
Preheat the oven to 220C/200C Fan/Gas 7.
Cut four pieces of kitchen foil or baking paper to the size an A4 (US Legal) piece of paper.
Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Then add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well with a fork, put a large plate on top and leave to stand for 3 minutes.
Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil or paper over the fish and fold the edges over, tucking them underneath. Repeat with the remaining three parcels. Place the parcels on a baking tray and transfer to an oven pre-heated to 220C (200C Fan/Gas Mark 7) and bake for 15 minutes.
When serving, open the parcels carefully as the escaping steam will be hot!
