Salmon en papillote with mozzarella and thyme

Name: Salmon en papillote with mozzarella and thyme - Antoaneta C.
Ingredients: 6 slices of pike; perch [600; 900 g] 3 tablespoons rice vinegar 3 tablespoons olive oil 3 tablespoons leek slices 100 g mozzarella cheese green lemon thyme cherry tomatoes salt

Over - Salmon en papillote with mozzarella and thyme by Antoaneta C. - Recipia

Zander en papillote with mozzarella, leeks, cherry tomatoes, and thyme is prepared simply in a baking paper pouch that keeps the fish tender and flavorful. I started with the idea of carp en papillote with pine, then adapted it for zander. The combination is light, and the mozzarella forms a golden crust over each piece of fish at the end. It is important to carefully unwrap the pouch after baking, as hot steam accumulates inside. Quick Info Total time: not specified in the original recipe; include preparation time and 30 minutes for baking Preparation time: not specified Baking time: 30 minutes Servings: not specified; the recipe uses 6 slices of zander Difficulty: easy Recipe type: fish dish, baked, en papillote Ingredients 6 slices of zander, totaling about 600–900 g 3 tablespoons rice vinegar 3 tablespoons olive oil 3 tablespoons young green leek slices 100 g mozzarella cheese Fresh lemon thyme Cherry tomatoes Salt Preparation method 1. Place a large sheet of baking paper in a baking dish. The sheet should be large enough to cover all the fish pieces and be folded into a pouch. 2. Arrange the zander slices in the dish. Drizzle with rice vinegar and olive oil, then sprinkle with salt and fresh lemon thyme. 3. On each piece of fish, place a little young green leek, a slice of mozzarella, and a cherry tomato. The ingredients are placed directly on the zander slices, allowing the flavors and juices from the tomatoes to infuse the fish during baking. 4. Carefully wrap the baking paper, sealing the pouch well. If the paper does not stay secured, you can hold it with three toothpicks. Insert them carefully, without tearing the paper. 5. Place the dish in the oven and bake the dish for 30 minutes. The original recipe does not specify the oven temperature, so use the usual setting you use for baking fish. 6. Finally, carefully unwrap the pouch. The steam inside is very hot, so do not lean over the dish when unwrapping the paper. 7. Serve the zander warm, alongside the cherry tomatoes and the juices formed in the pouch. The mozzarella melts and forms a golden crust over the fish. Why I make this recipe often I love this method because the fish does not dry out easily. The paper retains moisture, and the zander cooks along with the oil, rice vinegar, leeks, tomatoes, and thyme. Plus, there are not many steps or complicated preparation involved. It is also a good alternative when I want to prepare fish in the oven without using a crust of flour or breadcrumbs. The mozzarella adds texture and browns on top, while the cherry tomatoes and leeks keep the dish fresh in flavor. Tips and variations Tips Choose a large enough sheet of baking paper. If it is too small, you will not be able to seal the pouch well, and the juices formed during baking may leak into the dish. Secure the paper with toothpicks just enough to keep it closed. Do not press too hard, as the paper may tear, especially after it becomes moist from the fish and vegetables. Unwrap the pouch only after you have removed the dish from the oven. The hot steam can escape suddenly, even if the paper looks only slightly puffed. Do not overdo the salt before baking. The mozzarella may already be salty, and the liquid remaining in the paper concentrates the flavor of the ingredients. Fresh lemon thyme is used in the original recipe for its aromatic and slightly citrus note. If you have larger sprigs, you can place them on top of the fish without chopping them. Substitutions If you do not have mozzarella, the recipe can be made without it, but you will not achieve the mentioned golden crust in the original version. For this recipe, it is not necessary to substitute all ingredients, as the fish only needs a few additions to remain flavorful. Young green leeks can be used in slices, as indicated in the recipe. A small amount is sufficient; the 3 tablespoons are enough to distribute over the 6 zander slices. Variations You can adjust the amount of mozzarella depending on how thick the fish slices are, but the basic version uses 100 g for the entire dish. Rice vinegar and olive oil are placed directly over the fish before wrapping. They do not turn into a separate sauce, but combine with the juices from the tomatoes and the liquid released by the fish during baking. If you use larger or thicker slices, check the dish towards the end of the 30 minutes. The original recipe indicates this baking time, but the thickness of the pieces may influence the result. Serving ideas Serve the zander immediately after unwrapping the paper, while the mozzarella is still soft and golden. The cherry tomatoes can be placed on the plate alongside each piece of fish, and the juices from the pouch can be poured over. The dish can be served directly in the paper it was baked in if you prefer to keep the juices around the fish. However, be sure to remove the toothpicks before serving. Frequently asked questions Can aluminum foil be used instead of baking paper? The en papillote technique can also be done in aluminum foil, in special cooking bags, or in leaves, depending on the dish. The version presented here uses baking paper, so this remains the primary choice for the recipe. What is the purpose of baking paper? The paper forms a sealed pouch in which the fish cooks in its own steam. The steam and liquid formed inside help the zander remain tender and allow the flavors to penetrate the flesh. Why should the pouch be opened carefully? During baking, hot steam accumulates between the paper and the fish. If you open the pouch suddenly and lean over the dish, the steam can reach your face or hands directly. Can I make the recipe without mozzarella? Yes, but mozzarella is the ingredient that forms the golden crust on top. Without it, you will still get zander cooked en papillote with leeks, tomatoes, oil, rice vinegar, and thyme, but the texture on the surface will be different. Can zander be served cold? It is best served warm, immediately after baking. It can also be eaten after cooling, but the mozzarella will not have the same texture, and the fish may seem firmer. Nutritional values The values below are estimates and are calculated for one serving from a recipe divided into 6 servings. Differences arise depending on the exact weight of the zander, the type of mozzarella, and the amount of cherry tomatoes used. For one serving: Calories: approximately 200–260 kcal Protein: approximately 28–40 g Fat: approximately 9–15 g Carbohydrates: approximately 2–4 g The fish provides most of the protein, while the olive oil and mozzarella contribute to the fat and calorie content. Since the recipe does not specify the amount of cherry tomatoes or the exact proportion of the 600 to 900 g of zander, these values cannot be considered precise. Storage and reheating Zander en papillote is best fresh, immediately after baking. If leftovers remain, keep them in the refrigerator in a closed container and consume them as soon as possible, ideally the next day. For reheating, carefully remove the paper if it is very wet and gently heat the fish without leaving it in the oven for too long. Excessive reheating can dry out the zander and firm up the mozzarella. Do not keep the dish at room temperature for long periods, especially since it includes fish and cheese.

Salmon en papillote with mozzarella and thyme

Tags

Categories