Cooking in parchment packets (or as the French say, Cooking En Papillote) is an easy, no fuss way to cook. The packet locks in flavor and moisture and creates a wonderful presentation. An added bonus is that it makes clean up easy!
How to Fold Parchment Paper to Cook En Papillote
Bon Appétit has a video and instructions on how to create these parchment packets. It’s a healthy way to cook as you are steaming your food. You can add wine, herbs, and any flavoring you want.
How to Cook Fish En Papillote
One of the most popular food categories to cook in parchment paper is fish. Fish doesn’t dry out when steamed. By cooking en papillote, it retains its moisture and absorbs the flavoring of the other ingredients. I love that you can add your vegetables and potatoes and have a complete meal in a bag!
Following are three recipes to inspire you to try this French cooking technique. The first is from My Domaine. They do a great job of giving you the basics of how to pull your ingredients together.
This next fish recipe is from Leite’s Culinaria. She prepares lemon sole with zucchini and summer squash.
Pink Pistachio’s Steamed Citrus Salmon recipe includes salmon, lemon slices and herbs. Yes please!
Herbed Vegetables en Papillote
You can also cook a variety of vegetables in parchment paper. You will want them to be the same size and thickness so they will cook evenly. You can concoct your own recipe and add spices and flavorings to your liking. If you prefer a recipe, this Herbed Vegetables En Papillote by Williams Sonoma looks delicious.
Mushrooms En Papilotte
Cate from Girl Cooks World has a simple yet delicious recipe for mushrooms in parchment. She tossed some mushrooms with butter, lemon juice, white wine, parsley, salt and pepper and baked in the parchment packet for 15-18 minutes. You can prepare these packets in advance and pop them in the oven before dinner.
Just remember that a papillote should be opened at the table to allow people to smell the aroma when it opens. Besides, who wouldn’t love the presentation?