Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie. It may have had a bone in it. Jon refused to finish it. His mother told him to sit there until he did. He sat. It went cold. She warmed it up. He sat. It went cold. She warmed it up again. The smell of congealing fish permeated the kitchen. He sat. It went cold. He sat. “You little bugger” said his mother. It’s the only time in his life that Jon can remember her swearing.
So this is what I make when I’m home alone.
“En Papillote” is simply a way of cooking in a parcel so that the food inside can steam gently to itself, developing the flavor and creating a sauce. The little packages puff up as they cook, and can be served as they are straight onto plates. It’s like unwrapping an especially delicious present.
I construct my parcels out of aluminum foil – much easier than parchment paper, and less likely to catch fire in an unreliable gas oven (a couple of close calls).
For more en papillote recipes check out my blog:
Member recipes are not tested by the CHOW food team.