Fish en Papillote (Fish in Papillote).Cooking something "en papillote" means wrapping the item in a small, completely sealed package so that all juices and flavors are preserved.
Recipe for fish en papillote
Fish en Papillote (Fish in Papillote).
Cooking something “en papillote” means wrapping the item in a small, completely sealed packet to retain all the juices and flavors.
Fish works really well cooked this way, and it’s a delightful experience to open the small portion packages and take in the aroma!
Enjoy!
Servings: persons
Fish en Papillote
Fish en Papillote (Fish in Papillote).Cooking something "en papillote" means wrapping the item in a small, completely sealed package so that all juices and flavors are preserved.
Equipment
- Cutting Board
- Chef'S Knife
- Frying Pan
- Pot
Ingredients
- 800 gram White fish firm fish fillets - it can easily be up to 900 grams.
- 2 pcs. Shallots 1 if it is large
- 3 pcs. leek 2 if they are big
- 3 pcs. fennel 2 if they are big
- 16 pcs. Asparagus green, 12 if they are big
- 16 pcs. Potato small
- 40.5 gram Olive Oil
- 4 pcs. Dill Sprigs
- 8 slices Lemon thin slices
- 200 gram Noilly Prat or dry white wine
- 30 gram Pernod
- Salt and Pepper
- Olive Oil
Instructions
- The recipe requires 4 large pieces of baking paper:
- Salt the fish for 15-20 minutes.
- Clean the fennel and cut it into small cubes.
- Finely chop the shallots.
- Sauté the shallots and fennel in oil in a pan until they are somewhat tender.
- Season with a few splashes of Pernod, salt, and pepper, and let the mixture cool slightly.
- Boil the potatoes in salted water for about 8-10 minutes.
- They should not be fully tender.
- Snap the bottom off the green asparagus.
- Cut four pieces of baking paper, each about 50 cm in length.
- Fold them in half and draw half a heart on each (see video).
- Place a couple of spoonfuls of sautéed fennel on the baking papers and top with a piece of fish.
- Add a few slices of lemon and a sprig of dill on top.
- Towards the fold, place 4-5 asparagus stalks and around the edge, 5-6 small potatoes.
- Sprinkle with a little Noilly Prat or white wine, drizzle with a bit of olive oil, and then fold the papillotes tightly all the way around so they are securely closed (see video).
- Bake the packages in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) for about 10 minutes and serve immediately.
