Mel’s Seafood Cocosmilk Papillote is a delicious and easy-to-prepare dish that combines fresh seafood, herbs, and spices, and coconut cream for a delightful blend of flavors. This Belgian-inspired dish is not only delicious but also easy to make, making it a perfect choice for busy weeknights or special occasions.
The seafood selection for this dish is carefully chosen to ensure a perfect balance of flavors and textures. Fresh salmon, mussels, clams, shrimps, and tuna are seasoned with a blend of herbs and spices, including thyme, rosemary, garlic, and paprika, and then adorned with fresh lemon slices before being topped with creamy coconut cream.
The cooking method used for Mel’s Seafood Cocosmilk Papillote is called “Papillote,” which is a French term that refers to a cooking method where the food is placed in a pouch and baked. This cooking method allows the seafood to cook in its juices, creating a moist and flavorful dish.
To prepare the dish, the seasoned seafood is placed in a parchment paper pouch with lemon slices and coconut cream, then baked in the oven until fully cooked. The result is a flavorful and juicy seafood dish that’s perfect for any occasion.
Not only is Mel’s Seafood Cocosmilk Papillote delicious, but it’s also a healthy choice for seafood lovers. Seafood is a great source of protein and essential nutrients, and the addition of coconut cream provides a healthy source of fat.
In summary, Mel’s Seafood Cocosmilk Papillote is a delectable Belgian-inspired dish that’s easy to prepare, yet impressive in taste and presentation. With its fresh seafood, herbs, and spices, and creamy coconut cream, it’s a perfect choice for anyone looking for a delicious and healthy seafood dish.
Ingredients: 4-5 servings
1 medium size salmon filet cut in 4-5 medium size cubes
1 medium size tuna filet cut in 4-5 medium size cubes
12-15 medium fresh mussels
12-15 medium fresh shrimps
12-15 medium fresh clams
10 sticks fresh fennel leaves
10 sticks rosemary leaves
10 sticks fresh dill leaves
10 sticks scallion(spring onions)
1 small size ginger
1 large lemon(citroen) sliced in thin sizes
1-2 tbsp. coconut cream
Cooking Procedure:
- Pre-heat oven to 350F. Rinse filleted tuna, salmon, shrimps and mussels to clean. Cut lemon in thin slices, clean and finely slice fennel, scallions, dill, rosemary leaves and ginger.
- Cover a large the baking sheet with a tin foil, cut another piece of foil to cover the ingredients during the baking process.
- Organize the seafoods on the baking sheet starting with salmon and tuna, followed by the mussels, clams and shrimps. Season with salt and pepper. Spread the spices on top of the seafoods(fennel, dill, rosemary, scallions)
- Spread the lemon slices on top of each seafood, then apply coconut cream on top.
- Cover with tin foil and bake it for 15-20 minutes, ensuring all the seafood items are fully cooked.
- Cool Seafood Cocosmilk Papillote off for a few minutes and serve in portions to enjoy!
Tip: Mussels are fully cooked when their shells open up and its meat appear orangey-pink in color. Seafood Cocosmilk Papillote sounds like as a great, season baked seafood dish to serve for parties and family gatherings.
