En papilotte, or steaming food in a parchment package is a cooking technique that every home cook should have as part of their repertoire. Once you master the basic principle of making the parchment package you can bake en papilotte anything from fish to vegetables to chicken. The trick is to choose a protein, layer it with thinly sliced vegetables, and add a little aromatic liquid to encourage the steaming process.
Fish en Papilotte
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- One ear of fresh white corn per person
- 1-2 red bell peppers ( I used 2 for 8 servings)
- 1/2 cup cilantro, chopped and a 6 sprigs for garnish
- 2-3 small jalapeños, seeded and sliced
- 3 green onions or 3 TBSP minced chives
- Juice from 2 limes
- 3 TBSP heavy cream
- salt and freshly ground black pepper to taste
- 1/2 lb fish per person no more than an inch thick. I use a firm white fish such as drum, grouper or snapper
Instructions
- Cut corn off the cob and place in a bowl. Scrape the cobs over the bowl to capture the milky juices from the corn. Just before assembling the papillote packages, add 3-4 TBSP heavy cream to corn mixture and combine thoroughly. I have prepared this with snapper and with grouper too. Any fresh fish should work. Prepare parchment paper packages.
- Cut red bell peppers in half, removed seeds and slice into thin strips. Chop cilantro and green onions or chives. Slice seeded jalapeños and add all to the corn. Stir gently to combine.
- Squeeze juice from 2-3 fresh limes and add to mixture. Add salt and pepper to taste. All of this can be prepared hours ahead of time which makes this a perfect main course when entertaining guests. When you are ready to make the fish packages, add 3 TBSP heavy cream to the corn mixture. Stir to combine.
- Prepare the individual parchment packages for the fish. I cut large heart shapes. Place a generous spoonful of corn mixture in the center of each heart. Place the fish on top, drizzle with olive oil, a little more salt and pepper and a few sprigs of fresh cilantro. Close package tightly by folding heart shaped parchment in half and then folding edges in all the way around to seal the package tightly. Leave enough room in the package for the ingredients to expand. You don't want any of the juices escaping from this perfect little fish steamer!
- Place on sheet pan in 350 oven and bake for 25-30 minutes depending on thickness of fish. Make a slit in the papillote before placing one on each plate. Always love receiving these surprise packages on my dinner plate. When each guest opens the parchment package you will surely receive a few oohs and aahs. The fragrant aromas fill the room and the vibrant colors invite us to the taste party.
- Servings : 6- 1/2 lb servings of fish per person
- Recipe Type : All Recipes, Mains
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