En papillote is a French cooking technique that involves steaming food in parchment paper in the oven. It works best on thin, quick-cooking foods that can absorb flavors from added liquids and herbs. Fish is a popular choice, and the package is sealed tightly before cooking. Foil can be used instead of parchment paper, but acidic ingredients may affect the flavor.
En papillote is a French cooking technique that steams food by enclosing it in parchment paper and heating it in a conventional oven. The method is often used to prepare vegetables, fish, shellfish or boneless chicken breast. The liquid is often added to the package to flavor the food and create the vapor.
Because steaming is such a delicate preparation process, the en papillote method typically works best on foods that cook quickly. To ensure even cooking, items should be sliced or sliced thin, yet sturdy enough to withstand the heat of the steam. The food should also be receptive to absorbing the tastes and flavors imparted by the liquid and herbs in the package.
Fish is generally considered the best food to cook in paper based on its thinness and ability to quickly absorb the flavors of seasonings. Most fish and papillote recipes recommend using a white, non-fatty variety such as cod, snapper, sole, flounder, sea bass, or Pompano. The fish should be filleted, no more than an inch thick (about 2.5 cm), and uniform in size.
To prepare food using this method, cut a rectangular piece of parchment paper about three times the size of the food portion. Place the food in the center of the foil and place the condiments on top. Julienned vegetables are often placed on top of meat or fish at this point to add color and flavor. As with wrapping a package, fold one half of the paper over the top of the food, do the same thing with the other half, then fold the edges over to form an airtight seal over all seams of the package. Some cooks scratch the closed package, which works great but can ruin the appeal of the final presentation.
Just before the final seal is created, carefully pour your chosen liquid into the container. Popular liquids include vegetable or chicken broth, water or wine, or a combination of these ingredients. To determine the right amount of liquid, use about one third of the weight of the food. For example, if the fish fillet weighs approximately 250ml, the amount of liquid should be approximately 75ml.
Make the final folding and double check the package to make sure it is tightly sealed. Place the package on an oiled baking sheet and place it in a preheated oven at the temperature indicated in the recipe. Cook for the specified time. The food is normally ready to serve when the package comes out of the steam and the paper turns light brown.
If parchment paper is not available, film can be successfully replaced. However, if acidic ingredients such as wine, tomatoes or lemon juice are part of the recipe, the foil can produce aluminum salts which can slightly affect the flavor of the dish. This reaction can also create holes in the foil which cause the liquid to leak out of the package.
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