Comment dit-on “Aluminum Foil” en Français?
Baked Salmon, Bay Scallops with Dill and Baby Carrots
Larger view here. Seafood! I used a recipe today off of Epicurious for “dilled seafood en papillote” (baked seafood in a parchment paper pouch), but with a caveat: I used aluminum foil instead of parchment paper. WHOOPS. lol.
Essentially, you take your protein and veg and throw it in a paper pouch that you crimp and fold so that the food will cook in its own juices. Here’s what it looked like before it went into the oven. In addition to the recipe, I blanched the most adorable baby carrots, red onions, fingerling potatoes and threw in some white wine (pinot gris) and a 4oz. of bay scallops. Good times! WHEEEEEE. Big thanks to Chris from Jack’s Seafood @ Pike Place Market!
If you’re unfamiliar with cooking in pouches, I hope this piqued your interest slightly – it’s a really easy (and clean) way to cook. None of the moisture leaves the food, so everything is uber moist and succulent, the vitamins stick around too! 20 minutes for an 8oz. piece of fish @ 400 degrees is spot on timing-wise, so don’t hesitate to know if your fish is done or not.
Also, you get a lot of wow factor when you bring the pouch to your guest (or hungry girlfriend) and they crack it open to release the most fragrant steam. It’s an instant panty dropper drool catalyst. LOL. No, seriously. LOL.
Also, if you were curious, aluminum foil in French is une feuille d’aluminium. You know, just in case you need to make a tin foil hat since big brother followed you to Paris. Hee hee.
YAY Pouches! 
~Spec
March 12th, 2010 at 1:59 pm
[...] Flickr photographer Special*Dark has swayed us over to the baked scallop team with this tantalizing baked scallops and salmon with dill recipe, adapted from Gourmet magazine. He tossed scallops with baby carrots, fingerling potatoes, red [...]