Salmon En Papillote (in Parchment) + Bavarian Beef Goulash
🍳 Today’s Culinary Picks:
👨🍳 Greetings, gourmands! Today in my kitchen—two pillars of European gastronomy: refined French technique and hearty German classics. Cooking restaurant hits at home with simple ingredients! 🍽️
--- 🐟 Salmon En Papillote (in Parchment) ---
Tender fish, braised in its own juices with vegetables. This cooking method locks all the aromas inside a paper envelope.
🛒 Ingredients:
• Salmon fillet — 2 pieces
• Zucchini or courgette — 1
• Carrot — 1
• Lemon — 0.5
• Butter — 20 g
• Salt, black pepper, dill
🍳 Instructions:
- Slice the vegetables into thin matchsticks.
- Cut two large hearts out of parchment paper. Place a "pillow" of vegetables in the center of each.
- Top with the fish, season with salt and pepper, add a lemon slice and a pat of butter.
- Fold the edges of the parchment, crimping tightly to seal in the steam.
- Bake for 15 minutes at 200°C.
💡 Fact: The French term en papillote literally translates to "in a papillote" (wrapper). It’s the perfect method for healthy cooking—served right in its own individual packaging.
--- 🥘 Bavarian Beef Goulash ---
Thick, warming, deep-flavored dish that pairs perfectly with mashed potatoes or fresh bread.
🛒 Ingredients:
• Beef (shoulder) — 600 g
• Onion — 3
• Tomato paste — 1 tbsp
• Broth or water — 500 ml
• Paprika (sweet) — 2 tbsp
• Vegetable oil, salt, garlic
🍳 Instructions:
- Cut the meat into 3 cm cubes, sear until golden brown over high heat, then transfer to a plate.
- In the same pan, sauté finely chopped onion until translucent.
- Add paprika and tomato paste, heat for 30 seconds.
- Return the meat, pour in the broth, season with salt, and simmer on low heat under a lid for 1.5–2 hours until the beef is tender.
💡 Fact: Though goulash originates in Hungary, the German version (Gulasch) has become a staple of Bavarian beer halls. The secret to perfect goulash? Lots of onions, which melt into a thick, velvety sauce after long simmering.
