🇫🇷 法式紙包焗三文魚 French Salmon en Papillote Recipe [ASMR COOKING SOUND]

法式紙包魚是我很喜歡的一道法國菜，除了它非常易做，而且賣相也非常吸引。紙包魚的好處就是能夠做到鎖水的效果，使到魚肉不會像烤焗時般乾柴，因此魚肉特別嫩滑，原汁原味。
紙包內還可加入其他蔬菜，茴香及刁草是我常常用到的配搭。茴香口感比較像茜芹，可是味道沒有茜芹那麼強，熟透了的茴香又軟又甜，它獨有的香氣使它成為魚的好配搭。
* 片段中還有摺紙包魚的技巧，請留意哦！
食譜連結：
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⏱️ Timestamps:
00:00 Intro
00:43 Cutting fennels
02:17 Marinating salmon fillets
04:00 Pan-frying fennels
05:19 How to fold a paper packet
07:34 Start to bake the salmon en papillote
08:12 Ready to serve
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🐟 材料：
三文魚柳 - 2件
茴香 - 2個
刁草碎 - 約1茶匙
車厘茄 - 6-8粒
鹽 - 適量
橄欖油 - 適量
檸檬 - 1個
🔥 烹調步驟：
1. 將茴香切片，刁草切碎，也留下幾棵完整的備用。
2. 三文魚印乾水份，用橄欖油塗抹兩邊，兩邊撒鹽。
3. 用橄欖油煎香茴香至軟身，下少許鹽調味。
4. 將牛油紙對摺，剪成半圓形，放上茴香片、刁草、三文魚、車厘茄及刁草碎，將牛油紙邊沿摺疊，摺成紙包。
5. 預熱焗爐180°C，焗12分鐘即成。吃的時候可以滴上檸檬汁。
💡 貼士：
- 將茴香預先煎香，除了令它更軟易入口，還可帶出它的甜味。
- 除了三文魚，也可以用其他魚柳。
- 焗的時間取決於三文魚的厚度及需要的熟度，如果用了急凍魚柳，最好全熟才吃。
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French en Papillote is one of my favourite French cuisine dish. Not only it is very easy to make, but also its presentation is very attractive. The advantage of using en papillote method is it can lock the moisture within the paper bag, resulting a very juicy and tender texture of the fish fillets.
You can also add other vegetables inside. Fennel and dill are my commonly used pairing ingredients. Fennel has a similar texture as celery, but its favour is not as strong as celery. Well-cooked fennels is soft and sweet. Its special favour makes it a great pairing with fish.
* In the video, you will find the technique to fold a fish paper bag.
Recipe URL: www.afterwork-...
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🐟 Ingredients:
2 salmon fillets
2 fennels
1 tsp fresh chopped dill
6-8 cherry tomatoes
salt
olive oil
1 lemon
🔥 Instructions:
1. Cut the fennels into slices. Remove stems from the dill and chop it. Reserve a few dills untouched.
2. Dry the salmon fillets with kitchen paper. Marinade them with olive oil and salt.
3. Pan-fry the fennel slices with olive oil. Season with some salt.
4. Fold the parchment paper in half and cut into a heart / oval shape. Place fennels, dill, salmon, cherry tomatoes and chopped dill in order. Fold the parchment paper along the edges into a paper bag.
5. Preheat the oven to 180°C and bake for 12 mins. Serve with fresh lemon juice.
💡 Tips:
- Pan-frying the the fennels to make them softer and sweeter.
- You can replace salmon with other kind of fish fillets.
- The baking time depends on the thickness and degree of doneness. Make sure your fillets are fully cooked if you are using frozen fish fillets.
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#enPapillote #FrenchCuisine #ASMR

[@AfterworkKitchen]

食譜連結：www.afterwork-kitchen.com/recipes/french-salmon-en-papillote

[@applesweet]

是新channel 嗎？拍得好好，加油💪🏻我會試下整！

[@AfterworkKitchen]

多謝你~ channel剛剛成立，很高興第一星期已有3條片~ 會再努力的!!!

[@AfterworkKitchen]

希望你成功，還有很多食譜分享的 :D 請留意我們呢~

[@applesweet]

想問吓焗完出來的顏色沒原本的鮮艷，有什麼秘訣嗎？是因為用了急凍三文魚？不過味道很好吃😋

[@AfterworkKitchen]

@@applesweet 有可能是急凍關係了～ 不過好味就可以啦😊

[@dorothychong7425]

剛試用你的方法，魚真的不乾，比煎好，少油煙和室內不會有魚味，好味，謝謝😊

[@AfterworkKitchen]

最近也試了焗全魚，很好玩😝

[@cherrytsui4950]

@@AfterworkKitchen 全魚要焗幾耐？

[@AfterworkKitchen]

@@cherrytsui4950 焗左30分鐘左右～

[@cherrytsui4950]

@@AfterworkKitchen 都係包埋嚟焗？如果唔包係咪要焗耐啲？

[@AfterworkKitchen]

@@cherrytsui4950 係呀，方法同呢個差唔多，只係魚大條，要用幾張紙夾埋一起包☺️

[@sellakwok5784]

煎茴香個陣落左咩粉？

[@AfterworkKitchen]

少少鹽調味就ok 😊 那是岩鹽，粉紅色的

[@hinwaihk]

請問茴香通常在哪裡找到？

[@AfterworkKitchen]

茴香係比較難買到，Cityxuper會有但貴，百X一時見過，有些街市都會找到，例如大埔墟、屯門新墟啦~ 其實有間賣沙律菜嘅店好多分店，佢會有得賣的。 你住邊區? 可幫你check吓 :)

[@hinwaihk]

@@AfterworkKitchen 我住九龍城區啊 感謝🙏

[@AfterworkKitchen]

咁可以去樂富街市睇睇，應有