I'm Bram and this is my food. I'm all about being creative in the kitchen and inspiring other people to get into cooking. If you're looking for delicious ethnic food, comfort food, healthy meals, sweet desserts, seasonal snacks and restaurant recommendations then you've come to the right place. You can follow me on Instagram and Twitter (@FoodByBram) to see more of my dishes. I am also one of the top 50 home cooks who competed in the first season of MasterChef Canada.
Wednesday, 23 July 2014
Steamed Marlin & Summer Vegetables
I've been eating very healthy for the most part lately. Gearing up for Caribana in just a week and a half! I'm so pumped. I wanted to share with you the dinner I put together last night. I made another poisson en papillote method which I've done a couple of times on the blog already. I just love this technique because it always produces stunning, lean, nutritious and above all memorable meals. In French, "en papillote" means to cook something in a sealed parcel of parchment paper in its own steam. It works beautifully with fish.
I got a marlin steak from the market. Marlins are large fish with spear-like beaks, similar to swordfish and sailfish. They are a very meaty fish but mild in flavour. Typically marlin steak is grilled or seared but it works great en papillote as well. Here I simply seasoned the marlin with salt and pepper. Then I seasoned some yellow zucchini, green beans, red onion, red chili, carrot, garlic and fresh thyme from my garden and dotted it with unsalted butter. I laid the marlin steak on top of the veggies and topped that with a knob of butter before wrapping everything up in parchment paper and sealing it. I placed the parcel in the middle of a preheated 400F/205C oven for 15 - 20 minutes. Some people like to tear open the papillote and serve it in the parchment. I usually rip the papillote to let most of the steam escape and then reassemble on a plate. Just before plating I squeezed some fresh lemon juice over the fish and the vegetables to brighten the flavours.
Nothing fancy or all that sophisticated but I did end up with a colourful, delicious, healthy dinner.
Here is a link to my original poisson en papillote dish with all of the step you'll need to know. It's such a versatile and clever technique.
Here is another version I made earlier this year if you're interested in more ideas.
Thanks for checking out the blog and stay tuned for more to come!
B
Labels:
Blog Entries,
Techniques
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment