“En Papillote”

Fish or Meat + vegetables + herbs + liquid = En Papillote

“En Papillote” is simply a way of cooking in a parcel so that the food inside can steam gently to itself, developing the flavor and creating a sauce. The little packages puff up as they cook, and can be served as they are straight onto plates. It’s like unwrapping an especially delicious present.

I construct my parcels out of aluminum foil – much easier than parchment paper, and less likely to catch fire in an unreliable gas oven (a couple of close calls).

Here’s what we’re going to do:

• Lay out a piece of foil a little larger than a sheet of printer paper
• Place a base of flavor in the middle of the foil – onions, herbs, vegetables
• Lay the protein on top
• Top with more delicate herbs or flavors and season
• Pull the sides of the foil up into a package
• Pour in some liquid then seal the package tightly
• Steam in the oven

If you can make that, you can make this:

What would you like to make?

• Salmon with white wine and cherry tomatoes
• Salmon with mustard cream sauce and leeks
• Red snapper with asparagus in white wine butter sauce
• Mussels in white wine
• Red Snapper with Chick Peas, Fennel and White Wine
• Salmon and zucchini in lemon herb butter