En Papillote (ahn pa-pee-yawt)
- Classic French cooking method
- The cooking method means, “in paper”
- Wet heat cooking method (stem)
- Seal food in pouch and bake
- Quick cooking method for lean tender proteins. ex. fish fillets
- Proteins should not be thicker than 1 inch
- Parchment paper and aluminum foil is preferred
- Packaged in individual servings
- Short baking times (~12 to 15 minutes)
- Usually includes protein, vegetables, fresh herbs, and liquid
- Dish is layered with vegetables, protein, vegetables, herbs, and liquid
- All ingredients should be cut and prepped to cook in the same amount of time (slower cooking vegetables should be julienned)
- Prepare parchment in a heart shape. Fold in half.
- Open paper, oil to prevent sticking, and layer ingredients on one half of the folded parchment paper.
- Ingredients should be 1 inch from fold.
- Fold and seal edges by folding the edges in 1 inch increments.
- Place on oiled baking pan and bake.
- Puffed up and brown parchment package indicates it is done.
- Place packet on plate to serve.
- Make an “X” using scissors to open packet. Careful as steam will release and can burn you.
- Should be opened upon serving.
- 1840 Antoine’s Restaurant was established in the French Quarter in New Orleans. It is the oldest restaurant in the US today.
- Antonine’s Restaurant created the famous dish, “Pompano en Papillote”.
- The classic dish was created for a banquet honoring a famous Brazilian balloonist
- Presentation of baked fish in a paper envelope became a famous tradition at the Antonine’s Restaurant.
- Food steams in its own juices, making it a very tender dish.
- A low-fat cooking method.
- Easy to prepare.
- Short cooking interval.
- Easy clean-up.
- Kids can have fun putting it together and making the pouches.