Sometimes one needs a fine, noble dish for the senses. In our midst a Sunday is usually chosen for such an event. In this case I am talking of a scrumptious salmon fillet, baked in paper and topped with herbal butter. Surely it’s not one of the healthiest for the body but it is definitely a soothing dish for the senses. In my opinion one can enjoy a fatty “food for the soul” recipe once in a while, as long as it isn’t happening everyday! Nobody says that you can’t but, nowadays we humans (especially in the west) tend to over eat and then too very unhealthy with nutritious poor food. It has become a huge challenge for this ever changing world to understand what food dish contains for us relevant nutrients. Pretty looking food, isn’t always healthy! But we all know that by now!
Fresh fish in the middle European alps is very scarce and since Austria has no more border to the sea it has become nearly impossible. Only in the summer time we have the chance to buy fresh river and lake fish, but those taste very differently to the sea fish. My husband, a person who has grown up next to daily fresh sea food had trouble to like river fish and I know a few more people who feel the same way. In our family the most precious sea fish is the pink salmon fish. We love it baked, fried or even smoked. Salmon is one of the most expensive fish here around and most of the fish is caught in the northern European parts and transported (apparently) the same day to our local markets.
Many of us might have seen those amazing sceneries of wild salmon swimming up the river streams in the TV. You know those scenes where the wild bears come to catch some pink meat? Well, I have been dreaming to experience the turbulent breeding season of the salmons. Maybe to even catch some fresh ones myself! That would be so awesome!!
Even though I might not be able to catch my own salmon so soon, I will not stop myself and wait to prepare salmon en papillot. This recipe is french based, no idea if it belongs to any particular region in France. My aunty had passed it down to my mum who has been cooking it in the past 10 years at home. Since I am in Austria right now, I couldn’t wait to bring you this delicious, homely, noble recipe. Plus it is a recipe easy to recreate, as long as you have an oven, and it will keep you a bit out of the kitchen, because the preparing time won’t take you more then 10 minutes. I am sure you will have as much fun with it as I am having!
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