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Entries tagged with 'en papillote'

Grilled Fish in Parchment

Serious Eats Joshua Bousel 9 comments

Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other, ending with a meal that's the sum of all its parts. More

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

Serious Eats Kerry Saretsky 2 comments

Fresh fish, veggies, and a light homemade sauce cooked together in a parchment packet in 12 minutes. A gorgeous French dinner, with no effort and no clean up. More

French in a Flash: Salmon with Sorrel and Asparagus en Papillote

Serious Eats Kerry Saretsky 9 comments

The classic combination of salmon and sorrel come together in a simple one-disposable-packet meal—asparagus and creamy, herby sauce included. Eat the fish out of the packet, perhaps with some five-minute fluffed couscous or plain boiled new potatoes or even crusty, warm baguette. Clean-up is virtually non-existent, the meal takes basically no work, and yet the combination of flavors is sophisticated, and innovative while being traditional. More

How to Cook En Papillote

How To Kumiko Mitarai 21 comments

After a week of cooking almost exclusively en papillote, I've found there's a lot to like about foods wrapped like little presents. Veggies, meat, fish, or whatever else you decide to stuff into the little package, comes out aromatic, tender, and flavorful— not at all the1980s-style health food you may be picturing. More

Dinner Tonight: Asian-Flavored Fish en Papillote

Serious Eats Nick Kindelsperger 2 comments

My last attempt at baking a fish in a pouch occurred a month ago, and it paired the fillet with some fairly standard Italian flavors. You really can't go wrong with olives, shallots, and tomatoes, but it did leave me... More

Dinner Tonight: Red Snapper with Tomatoes and Olives Baked in Foil

Serious Eats Nick Kindelsperger 5 comments

I don't cook as much fish as I probably should, a fact I'm trying to correct. Most of the hesitation concerns my belief that fish is somehow difficult to cook, a fact which is completely upended by this incredibly simple... More

En Papillote

Lia Bulaong 1 comment

Gail Borelli of the Kansas City Star, on en papillote: In this traditional French technique, fish or meat and vegetables are wrapped in individual parchment paper packets and baked. The paper holds in the heat, gently steaming the food in its own juices.At the table each guest is served a neatly gift-wrapped dinner hot from the oven. As the slightly browned, puffed packages are slit open, steam pours out in a whoosh, filling the air with fragrant aromas as the meal within is revealed.“It’s a very fun way to cook,” says Phyllis Brock, a Master Food Volunteer in Johnson County. “It looks very pretty and impressive — perfect for a party.”Actually, parchment paper packets are a hostess’s dream. They... More

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