Salmon with Honey Mustard Sauce & Mango Mess

Main: Salmon en Papillote with Honey Mustard Sauce
Delicious “Love to Eat”

Dessert: Mango Eton Mess
Medical waiting room magazine

“En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. … This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.”

Hi Everyone!

Welcome back, hope you’ve had a great week. Yes, I needed to look up what En Papillote meant. I kind of knew but thought I had better get my facts straight so here is the formal meaning.

I couldn’t have chosen anything easier or quicker to prepare than this weeks meal. It was light and flavoursome and could be whipped up in a flash. One of my favourite places to get recipes from besides Women’s Weekly and Delicious would have to be any waiting room in any medical establishment. Even though some of the magazines are 10 years old, I can always find something I love. Many of these I have had sitting in a folder for the longest time and what with Covid19 I have started pulling them out and sorting through them.

So for the main I bought some beautiful salmon fillets which happened to be rather large so I could cut them lengthways in half which still gave us plenty to eat. The sauce of creme fraiche, mustard and honey with the added pep of tarragon had a delightful aroma.

I’m thinking it would also work well on chicken. It was literally a simple case of coat the fish with this beautiful mixture then wrap each individual piece in foil and baking paper thereby creating a little parcel. Cook to your liking which really only takes at most 15 minutes and Bob’s your uncle. I added roast potatoes but took the cheats way out of the veg. Spaghetti zucchini and carrot already prepared from Woolies which just needs a quick zap in the microwave. 9/10 from everyone even the MAV.

Now for this incredibly difficult dessert. Yes, I’m joking! Meringue nests from Woolies again are just given a light crush up in your hand and combined with a cream/sour cream combo. Add luscious mango and berries and you have a dessert which is beautiful to look at and delicious to taste. What would also make this even better would be if you marinated the fruit in your favourite liquor. Mmmmmmm………. 10/10 and they wanted seconds.

Try this menu when you are pushed for time but not only is it a time saver it is also very cost effective. So until next week….

From my table to yours with love. x

Salmon en Papillote with Honey Mustard Sauce

2 tbs dijon mustard
1 tbs wholegrain mustard
⅓ c creme fraiche
1 tbs honey
1 tbs olive oil
1 tbs tarragon (chopped plus extra chopped an whole leaves to serve)
4 150g skinless salmon fillets (pin-boned)
steamed veg and pan-fried potatoes

Preheat oven to 200°c. Cut out 4 x 20cm squares of foil and top each with a sheet of baking paper the same size
Combine mustards, creme fraiche, honey, oil and tarragon in a bowl and season.
Place a piece of salmon on each piece of foil, then drizzle over the mustard mixture. Seal the parcels by folding over the edges of the foil and crimping. Place on a baking tray.
Bake for 12 minutes or until fish is just cooked. Carefully open the parcels and transfer fish and sauce to plates. Or serve the fish still in their parcels to be opened at the table
Serve with steamed green beans and pan-fried potatoes. Sprinkle extra chopped and whole tarragon leaves.

Mango Eton Mess

300 ml tub thick cream
¼ c sour cream
2 tsps caster sugar
2 large mangoes
80 g packet meringue nests
strawberries and raspberries to serve

Beat cream, sour cream and sugar in the small bowl of an electric mixer until soft peaks form.
Cut away cheeks from mangoes either side of the stones. Peel mangoes. Cut into thin slices. You could also use tinned mangoes if they are not in season.
Roughly crush meringues. Reserve ¾ cup. Gently fold remaining meringues into cream mixture.
Divide half the cream mixture and half the mango slices evenly among four serving bowls. repeat layering with remaining cream mixture and mango slices.
To serve, sprinkle reserved meringue over desserts. Top with berries.

Salmon with Honey Mustard Sauce & Mango Mess