What is the term en papillote?
“En papillote” refers to a cooking method where ingredients – often including fish – are placed in a bag made of parchment paper before being baked in an oven. The packet can also contain veggies, butter, fresh herbs, a slice of lemon, etc.
What do you put in a en papillote?
Choose any quick cooking, tender vegetables. I used a handful of spinach and halved cherry tomatoes. Thinly sliced zucchini, finely chopped broccoli florets, trimmed asparagus, or a different tender salad green would all work well too.
How does en papillote work?
In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. Delicate foods such as chicken breast or fish may be cooked en papillote as they can be quickly cooked by this steaming method.
Why is en papillote used?
There are two essential reasons to cook en papillote: the technique cooks food to exactly the right texture and degree of doneness and it only requires the use of one pan for the parchment to sit atop.
What are the three steps in preparing papillote?
Follow these simple steps and you’ll be an expert in no time.
- Step 1 – Fold a sheet of parchment in half and crease.
- Step 2 – Fold the empty half of the parchment over the vegetables to enclose ingredients.
- Step 3 – Twist the last fold at the bottom several times to make a tight seal and fold it under the packet.
How do you cook en papillote step by step?
How to Cook en Papillote in 7 Steps
- Cut the packet. First, cut parchment paper into a large heart shape.
- Prepare the protein. Prepare the ingredients as you would normally: Season with salt and pepper, and coat with a thin layer of olive oil or butter.
- Layer the ingredients.
- Add a liquid (or two).
- Seal.
- Cook.
- Serve.