En Papillote (pah-pee-YOHT) is a French term meaning "in parchment". This technique gently steams your food and is an excellent way to cook fragile types of fish or other foods that may otherwise fall apart (or turn to mush) by using other cooking methods. It is also a great way to cook other things such as shrimp and vegetables.
The advantage to using this cooking method is if you have picky eaters, you can create special packages that include whatever your family or guests may prefer. Also, the en papillote method steams your food so you don't have to worry about extra calories and fat, plus there is no scrubbing of dishes afterwards! Wahoo!
To help prep your parchment pouch, it is better to cut out a piece too large and have to trim it down. Take into account the width and height of what you plan to put inside, plus an extra half inch that you will need to seal the edges of your pouch.
First take your piece of parchment and fold it in half. Draw a half heart shape - just like you did in first grade - and then cut out your parchment heart. This will become your pouch. [If you have kids who like to help in the kitchen, this is a great project for them!] Place your fish and any desired vegetables in the center, fold your parchment in half, and then starting at the top of your heart, fold down the edges and really get a good crease. You must have a well sealed pouch to steam the food.
For something like salmon I would preheat the oven to 375. I would use a 5 oz piece of fish, placing it squarely on top of whatever vegetable you desired. I used green beans and sliced red bell pepper. Then I took a wedge of lemon, squeezed it over the fish, and then sealed my pouch with the lemon and everything inside. Feel free to add any desired salt, pepper, or herbs before sealing. Cook it for 12 minutes, then you can remove it from the oven, place it on a plate and carefully snip the top of the pouch to release the steam! You can cut or tear it to display the food. You do not have to remove the food from the parchment before serving. The exact cooking time will depend on the size of the piece of fish and the type.
Another great idea is using the method of en papillote for dessert! That's right! How about a fat-free, hot, delicious dessert? I'm so in!
Here I used some slices from a fresh red pear since they are in season. I sprinkled it liberally with cinnamon and drizzled it lightly with honey. I also added a quarter teaspoon of vanilla because I love it! I sealed all of it in my parchment pouch and cooked it at 375 for 10 minutes. It was perfect, hot, and the pears did not become mush! I will be doing this again for sure. You can substitute the pear for any other kind of fruit you would like. For something a bit harder, like an apple, I would recommend cooking for 12-15 minutes depending on the thickness of your slices.
For a cobbler like twist, mix a little almond meal with a smidgen of butter and honey until it clumps together and becomes crumbly. Sprinkle this on top of your fresh fruit out of the oven for a quick and easy cobbler variation.
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