Wednesday, January 23, 2013

Salmon en Papillote with Stuffed Mushrooms and Coconut Pears

The perfect menu to serve when friends are invited over for dinner.  Everything can be prepped ahead and the oven does the cooking without your having to be in attendance!  So go ahead, invite friends over for dinner and enjoy their company the whole evening!
Here is the how-to video for the entire meal:

Salmon en Papillote serves 3
1 fillet of salmon
1 lemon
1 lime
2 spring onions
3 sprigs fresh dill
Cut the salmon into 3 slices
Place the salmon slices side by side on a baking sheet lined with non stick aluminum foil
Thinly slice the lemon & limes
Chop the spring onion into 1 inch pieces
Top the salmon pieces with lemon slices, fresh dill, lime slices and then spring onions
Make a packet around the salmon using a second piece of foil, seal the edges together by folding toward the salmon.
Bake in pre heated 400F. Oven for 20 minutes
Stuffed Mushrooms serves 3
3 large fresh portabella mushrooms
8 ounces steamed and cooled purple or red potatoes
6 slices cooked crisp bacon
1 clove garlic
½ cup fresh flat leaf parsley
½ cup olive oil
3 tablespoons sour cream
3 tablespoons chopped chives
Drizzle 3-4 tablespoon olive oil into a baking dish
Wipe the portabellas clean with a damp paper towel
Remove stems
Place mushrooms in baking dish
Slice potatoes and place inside mushrooms
Chop bacon and divide evenly between the three mushrooms
Mince the garlic
Chop the parsley
Combine the garlic and parsley and chop again together
Top the bacon with the parsley garlic mixture
Drizzle with remaining olive oil
Bake in preheated 400F oven for 20 minutes
Coconut Pears Serves 3
3 firm ripe pear
3 tablespoons Triple Sec
The juice of 1 tangerine or ½ orange
½ cup flour
1 egg + 1 tablespoon water
1 cup sweetened coconut ½ cup oil
2 tablespoons butter
3 scoops chocolate ice cream
1/3 cup chocolate sauce
Slice pear from top to bottom into ¼ inch pieces
Mix together the triple sec and tangerine juice
Marinade the pears for 15 minutes
Beat the egg with the water
Dry the pears
Dredge the pears in the flour, and then dip into the beaten egg then into the coconut
Fry in hot oil mixed with the butter until browned on both sides
Serve with one scoop of chocolate ice cream and a drizzle of chocolate syrup

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