This week I decided we should embrace Canada’s bilingualism and learn about a french cooking term. “en papillote” is a method of cooking in which food (usually fish or poultry) is put into a folded pouch or parcel and then baked with your choice of herbs seasonings and spices. The parcel is typically made from folded parchment paper, but can also be made from a paper bag or aluminium foil. The parcel holds in the moisture and steams the food. The pouch should be sealed with careful folding. The moisture can come from the food itself or from added liquid such as water, stock, or my favourite…wine. Who doesn’t like enjoying a drink, or two, while cooking?
Walleye en Papillote
- 1 walleye filet
- 2 tsp butter
- Sea salt and Freshly ground pepper to taste
- 1 tbsp each: julienned carrot, red and green pepper, onion, celery
- 2 thin lemon slices
- 1 tbsp white wine
- fresh herbs if desired
- Cut out a piece of parchment in heart shape. The parchment must be big enough to hold the fish and still have room for crimping the edges.
- Place the filet on one side of the heart. Season with salt and pepper (be generous!) and top with julienned veggies, and lemon slices. Put dabs of butter on the fish and pour wine over.
- Fold and crimp the parchment all the way around to enclose the fish tightly so that no steam escapes.
- Place on baking sheet & bake in oven at 400F for approximately 7 mins.
- Serve immediately with your choice of side.