En papillote involves folding and sealing a fish fillet or other seafood in parchment paper to steam it. It is a moist heat cooking method and is usually opened tableside after it is immediately pulled from the oven.
En Papillote: Parchment or Foil
For parchment, a heart is typically cut out because the seal can be done efficiently and tightly. Beginning at the top of the folded heart, you make a small even fold and crimp tightly. You then work your way down taking half of the previous fold into the new fold, sealing the edges together. When you reach the bottom, the crimped edge can be folded and tucked under the finished packet holding it in place. Aluminum foil is also used to bake fish en papillote. The nature of the foil crimps the edges better and forms a tighter seal. You can cut out the foil pieces in rectangle shapes.
A basic recipe and procedure are below.
- 1 fillet of fish about 4 ounces, all bones removed
- 2 teaspoons melted butter
- 2 teaspoons chopped parsley dill, chives, basil or a combination of herbs
- 1 teaspoon chopped shallots
- Salt and pepper to taste
- 2 thin lemon slices
- Cooking spray as needed.
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Cut out a large heart from a piece of parchment paper big enough to hold the fillet on one half of the heart. Alternately, take a rectangle of foil folded in half large enough to hold the fish fillet.
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Open up the folded parchment heart or aluminum rectangle and lightly spritz with cooking spray.
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Place the fish fillet on one half of the heart or rectangle, and top with the melted butter, chopped parsley and shallots, salt and pepper to taste, and the lemon slices.
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Begin at the top of the fold, make a small fold at the top and press down firmly to crimp in place. Continue folding and crimping the edge of the heart or foil square so that each new fold holds down the previous one. You want a tight seal. When you reach the bottom of the parchment heart, fold the end over under the parchment packet to keep in place; for the foil, crimp down to seal.
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Place the parchment on a sheet pan in preheated 350 degree oven, and bake until the packet is puffed, and the fish is cooked, about 20 minutes. The parchment paper will have puffed up and the paper will have turned a light brown.
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Place on serving plate, and open tableside.
If you would like to add vegetables for flavor, make sure they are very thinly sliced so they can cook evenly. Options include green onions, carrots, leeks, bell peppers of assorted colors, etc.