En papillote is a French cooking method where food is steamed in a parchment paper bag, aluminum foil, or paper bag. It is low in fat, adds flavor, and can be used for poultry, fish, and vegetables. Other cultures have similar methods, such as Latin American tamales and Indonesian otak-otak.
En papillote is a French term meaning “in parchment” which refers to a cooking method in which food is steamed while being wrapped in a parchment paper bag, aluminum foil, or paper bag. It is common to cook poultry, fish, and vegetables in papillotes because the method evaporates the food quickly while retaining moisture from the food itself or from a sauce or broth. The method is simple, quick, low in fat, and can add flavor to a meal as each serving is served in a personal pouch that allows a cloud of vapor and flavors to escape. Fresh ingredients and advanced preparation are crucial elements for successful cooking en papillote.
For most en papillote recipes, aluminum foil can be used in place of parchment paper, the traditional method, and has the added benefit of being safe to use on a grill. If parchment is used, the paper should be cut into a heart-like shape which is folded over the food and sealed by rolling up the edges before cooking. When the dish is almost done cooking, the parchment paper bag will be brown and puffy. Wax paper cannot be used because it tears easily and burns in the oven.
Cooking fish like salmon with lemon, garlic or capers is a classic en papillote recipe. Other combinations include chicken and asparagus, sweet potatoes and leeks, plaice or sole with tomatoes, mushrooms and shallots, and textured orange filets topped with a mustard sauce. Veal, lobster tails, shrimp and other shellfish can also be prepared with this cooking method. Spices, seasonings, and herbs like basil can be added to many en papillote recipes, and most dishes will cook in under 30 minutes in a moderately hot oven.
Steaming foods by wrapping them is a method that isn’t unique to Western cooking. A common Latin American dish called a tamale is made from masa or corn-based dough and additional fillings such as vegetables, meat, or cheese wrapped in a banana leaf or corn husk and steamed or boiled. A similar method is used to prepare a variety of Indonesian, Malaysian and Singaporean dishes including otak-otak, botok, pepes and buntil. The large leaves are used to wrap fish, seafood or coconut meat pies which are then steamed or grilled. In some cases, the confection is eaten while in other cases, such as tamales, the confection is unwrapped before eating.
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