Cooking "en papillote"

"en Papillote" is a french term meaning "in paper" - a cooking process whereby you cook things.. in paper. You have probably seen adverts from frozen food companies who have jumped on the bandwagon but this method of cookery is nothing new.

The paper used is baking parchment or grease-proof paper, folded into a "bag" or "pouch" with individual servings of fish, poultry or vegetables placed inside before crimping the open sides to seal.

 

This whole thing is placed in the oven and whatever is inside cooks in its own steam so it pays to add some nice aromatic flavourings such as fresh herbs and spices, or citrus zests. This bag is then served at the table so the guests receive the full force of the intensely scented steam right up their nostrils when it is opened.

The French often get very arty-farty with their paper folding but all you need is a rough-shaped envelope. This is the way i teach newbies...

1. Measure a piece of tin foil around three times as wide and twice as long as whatever it is you want to cook. Measure a sheet of baking parchment the same width but twice as long, then fold it over with the foil in the middle. This will give plenty of room for the steam to circulate without splitting the bag.

2. Place your ingredients in the middle of one side.

3. Fold the opposite side over to the other to give a rectangle shape.

4. Make a fold along each of the three open sides about as deep as your finger from the edge towards the middle. Fold each side over three times in total, pressing down well between each fold to give a good seal, and you're ready to cook.

What you cook in paper is entirely up to you but a portion of fish, a vegetable and some herbs will be a winner every time. Try a fillet of sea bass, some shredded fennel, a splash of white wine, a piece of lime zest, a knob of butter and salt and pepper. The beauty is - these pouches can be prepared in advance and chilled ready to cook when you need them.