Papillote de crystal, saumon et pomélo

GOURMANDE in OSAKA

Let’s make a transparent papillote now…
You can see now many chefs presenting their papillote in a special transparent film. It’s only available in shops for pros. Ordinary micro-wave film can be used if you don’t heat too much over 100 degree C. No problem for steaming.

Thinly sliced zucchini with salt and mace. The salmon rubbed with black pepper and a little salt. A slice of pomelo. Bits of young onion.

Last touch : sweet almond oil.

You can see when the fish changes of color. Stop cooking just at that point. It will keep cooking slightly and it will be perfect when you unfold.

A side of nagaimo (raw potato) with negi and onion.

That makes a delicate and delicious Summer lunch.

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