Best En Papillote Recipes
Top Rated En Papillote Recipes
Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation.Click here to see 'Shrooms: They're What's for Dinner Tonight.
For a native Northwesterner who knows how exquisite perfectly cooked salmon can be, preparing it at home can be an intimidating task. One minute it’s underdone, and the next minute it can be tough as jerky. The secret to creating the sunset pink–hued interior that flakes under gentle pressure is even, moist heat, which is created by cooking each fillet in its own parchment envelope.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
Foil Packet Baked Fish (en Papillote)
This customizable fish en papillote recipe, cooked in either parchment paper or aluminum foil, is a quick weeknight meal that is versatile, naturally gluten-free, paleo, and AIP-friendly, and absolutely delicious.
- 10 tbsp. unsalted butter
- 1 ⁄4 cup flour
- 3 cups half & half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup thinly sliced mushrooms
- 2 tbsp. dry sherry
- 8 shucked bluepoint oysters, juices reserved
- 10 oz. medium shrimp (about 20), peeled and deveined
- 1 ⁄4 lb. jumbo lump crabmeat
- 2 tbsp. finely chopped parsley
- 2 scallions, finely chopped
- 4 (6-oz.) pompano filets
- 1 tbsp. paprika
How to Fold Parchment Paper to Cook En Papillote
Cooking in parchment packets, or en papillote, yields big rewards without much effort. Just throw a few ingredients into the parcels (you can prepare most ahead of time), then let them do the work--they lock in flavor and moisture and are impressive looking, to boot. In the video above, Test Kitchen Director Mary-Frances Heck shows you how, plus she broke the process down into four easy steps below. --Hunter Lewis
Try the method with these recipes:
- Fold a 14x12" piece of parchment paper in half. (The technique also works for grilling just substitute aluminum foil.) Using kitchen shears, cut the parchment into a heart shape.
- Arrange vegetables and herbs on one side of the paper. Top with fish. Add olive oil or butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper. Brush the edges of the paper with beaten egg white for a tighter seal, if desired.
- Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake. (If using foil, place directly on the grill.)
Photographs by Zach DeSart
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Broiled Oysters with Parmigiano and ‘Nduja
Whoever said fish and cheese don’t belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rockefeller, bring richness to oysters’ otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as ‘nduja. Get the recipe for Broiled Oysters with Parmigiano and ‘Nduja » Ted Cavanaugh
Enclose the Fish
Fold the parchment or foil over the fish. Fold or crimp the edges to seal the packet. Put the packets on baking sheets for easier handling. Bake until the fish is opaque and flakey. oh wait, it's sealed, isn't it? How will you be able to tell when the fish is cooked? Easy: bake for 10 minutes minimum and 15 minutes per inch of thickness if you're working with thicker pieces of fish.
How to Make Fish en Papillote
While the actual 2016 Summer Olympics are going down in Rio, Epi's putting our own twist on the Games: the Kitchen Olympics. In nine Olympian tasks over the course of three weeks, we're challenging readers to master a series of culinary essentials, ranging from super-simple to downright tricky. In Week 1 we covered some basics: brown butter, caramelized onions, and chocolate ganache. For the second week, we're ratcheting up the difficulty with fish en papillote, omelets, and homemade fresh ricotta.
There are plenty of ways to prepare fish, but few are as brilliant as the technique en papillote—French for "in parchment"—where fish is baked in the oven inside a tightly sealed parchment pouch. It's foolproof. It locks in flavor as the fish cooks in its own juices, as well as whatever you've added. It prevents—nay, forbids—fish from drying out. And it's a heck of a lot healthier than deep-frying. All it takes is a little nimble fingerwork, a tightly sealed parchment pouch—and one trick that you may remember from kindergarten.
Fish Fillets With Tomatoes and Olives in Parchment
- How to work a piece of parchment like a pro
- How to layer seasonings onto a piece of fish, or any piece of lean protein, for that matter—this works with chicken too
- How to bake fish until it's perfectly cooked
Cut a 12-by16-inch piece of parchment paper for each piece of fish you're cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold. Brush the paper lightly with oil or melted butter.
Place your fish to one side of the creased line down the middle of the heart. Add whatever flavoring you want, thinking of how the the ingredients will balance one another out: A drizzle of olive oil, for instance, and a splash of vinegar, or a pat of butter and a squeeze of lemon. Then add aromatics: fresh herbs, thinly sliced onions, diced olives or a smashed clove of garlic. We like to pair the fish with fresh tomatoes and Kalamata olives.
Fold the other half of the heart over the fish. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the fish will cook in its own juices and not dry out or lose flavor.
Brush the top of each packet with oil or melted butter to turn it translucent, making for a pretty presentation on the table.
Transfer the fish packets to a baking sheet and bake at 450F. It's tough to test doneness with fish cooked this way, since you don't want to pull apart the packet until the fish is definitely done. Instead, bake until parchment packet puffs, 8-10 minutes, or slightly longer for fish fillets thicker than 1/2 inch.
And that's it! Just transfer each packet to a dinner plate, cut a small opening in the paper with a paring knife, and let each eater pull apart the packet and devour the contents. You'll barely even need to wash the plates.
Mediterranean Cod en Papillote
In less than two days, Jason and I will officially be on vacation. We’re both disconnecting completely from work to explore the streets of Spain – and we could not be more excited. Paella, pinchos and sangria, here we come!
I’d be remiss if I didn’t leave you with something tasty to whip up while I’m gone. So here’s an easy recipe to help you transition from summer to fall. It’s the first dish I created after receiving my Sizzlefish product sampling back in June, and a great one to try if you’re intimidated by cooking seafood. The method is foolproof and you can change up the ingredients to suit your mood. No appetite for potatoes or olives? Sub in thinly sliced butternut squash and dried cranberries, if you so desire.
Cod en papillote is at once rustic and elegant, making it an ideal entrée for casual or formal dining. Serve it with a green salad and your favorite white wine, and I guarantee you and your guests will be delighted.
If you are ready to jump-start a healthier heart, check out this list below for healthy recipes you can easily add to your weekly diet plan.
Supercharge your lunch or dinner with this colorful "salad" with quinoa, broccolette (a vegetable that's a cross of broccoli and the Chinese kale called gai lan), carrots, tomatoes and of course, grilled salmon.
Another noteworthy ingredient: Avocado. It adds just the right amount of creaminess to the dish, but more importantly, it amps up the nutritional value. This fruit is loaded with healthy unsaturated fats, dietary fiber, vitamin C, niacin, folate and vitamin B6, plus vitamins E and K. And don't overlook the addition of quinoa, a high-protein seed, that's also full of fiber, essential minerals and vitamins.
Get the Salmon and Broccolette Superfood Salad recipe and nutrition info here.
Tasty Packages: En Papillote Steaming
Cooking in a parchment or foil packet creates light, simple springtime specialties.
Cooking en papillote―steaming small portions of food in a wrapper―is a classic technique. Various cultures use grape leaves, banana leaves, cornhusks, parchment paper, foil, and other materials to encase tender, mild foods, which then take on the character of the fresh herbs, broths, or seasonings surrounding them.
Steaming vegetables, poultry, or seafood in a packet of parchment paper or foil is a simple method that is well suited to delicate springtime favorites. Steaming requires little or no added fat steam builds up in the packet to cook food quickly yet gently. Topping halibut with sliced lemon and a drizzle of soy sauce, for instance, adds moisture to the packet and infuses the flaky fish with Asian zest. Chicken stays plump when steamed with zucchini and squash, thanks to the natural moisture in the veggies, and is flavored throughout with a drizzle of coconut-curry sauce. While steaming in a basket or in a packet preserves a food&aposs nutrition, steaming en papillote allows for embellishing an ingredient with juices, spices, or herbs.
Eating healthy should still be delicious.
Steaming en papillote (pah-pee-YOHT) requires no special equipment, other than a roll of parchment paper or foil. Both do the job as long as they&aposre sealed tightly to prevent steam from escaping. But choose parchment when steaming foods with a salt rub or highly acidic accent, such as vinegar, to avoid discoloration or off odors caused by a chemical reaction with the aluminum. And, of course, cleanup is easy―just toss the parchment or foil when you&aposre done.
Perhaps the best part about cooking en papillote is that it&aposs a solution for busy weeknight dinners and entertaining. There&aposs something inherently festive about opening a packet at the table to free a cloud of fragrant steam. Use our easy recipes and tips, and you&aposll know how to create your own quick entrພs to enjoy fresh spring produce all season long.
Parchment baking paper has been treated with an acid and coated with silicone (similar to silicone baking sheet liners) to render a sturdy, burn-resistant, nonstick paper impervious to liquids.
• For these recipes, our Test Kitchens recommend parchment paper𠅛leached or unbleached―sold on a roll since you may need larger dimensions than parchment sold in separate sheets.
• Don&apost substitute wax paper for parchment when steaming. Wax paper tears easily, and more importantly, it will burn and eventually leak liquids.
• Parchment paper can safely be used in an oven at temperatures up to 450°.
• The parchment will be puffy and slightly browned when the dish is nearly done.
• Parchment paper also makes an excellent nonstick liner for baking sheets or cake pans. Layer crepes, single-serving cuts of meat, or baked goods in parchment sheets for freezing you can easily separate what you need when it&aposs time to defrost.
Our Test Kitchens Professionals offer these tips to fill parchment or foil packages for the best results:
Choose the right foods. Cooking en papillote works best with tender foods that cook quickly (for example, chicken breasts instead of legs or moist, flaky fish like salmon rather than dense fish steaks). Shellfish also work well, as do vegetables with high moisture content like onions, zucchini, or bell pepper.
Mind the size. Consider the amount of time it will take for the main ingredient to cook, and cut the accompanying items into sizes that will cook in the same amount of time. If you&aposre preparing a tender fish fillet with potatoes, for instance, you&aposll need to slice the potatoes thinly so everything will be done at once. Otherwise, you&aposll end up with undercooked potatoes or overcooked fish.
Add moisture. If a food does not have a lot of moisture in it (like carrots or parsnips), add other foods with high moisture content (like spinach or tomatoes) or a splash of liquid to create steam within the packet.
Add flavor. The ingredients in the packet will bring flavors of their own, but you can also add fresh or dried herbs, salt, pepper, and other spices, and liquids like wine, broth, coconut milk, or lime juice. Also consider a pat of herbed butter or a drizzle of cream because no fat is required to cook en papillote, a little fatout 1 to 1 1𠑂 teaspoons per packet―goes a long way to build flavor.