“En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock.
This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.
The pouch should be sealed with careful folding.”
From Wikipedia, the free encyclopaedia
(relish.com) Ingredients 14g + 7g butter, divided 2 cups button mushrooms 2 cloves garlic, minced 1/2 bunch scallions, whites part sliced, greens left whole 2 filets snapper (halibut, black cod, or salmon, any fish) 1/2 bulb fennel, sliced in 16ths 1/2 cup chicken stock 2 tbsp olive oil 2 sprigs thyme 2 slices lemon Instructions 1. Preheat oven to 180 degrees C. 2. Melt 1 tablespoons butter in a small skillet; add mushrooms and sauté until lightly coloured. Add garlic and scallion whites; cook for 3 minutes until tender and remove from heat. 3. Season the fish with salt, pepper and top with lemon slices. 4. Spread out two pieces of parchment paper and brush the paper with remaining butter. 5. Divide all ingredients among 2 different sheets of parchment paper (being careful not to let the stock and olive oil spill) and top with the fish. 6. Wrap up the fish using the parchment paper. Bake for 13 minutes. Remove, unwrap the parchment paper and serve. Tip: this can sit in the fridge for up to four hours until ready to bake. Serves 2.