"Baked in tightly sealed parchment paper, or en papillote, the fish cooks gently and remains moist. The seal keeps the moisture in as the liquid turns to steam, which contains more energy than boiling water, and generates a lot of good heat in a tight space."
"I first learned the en papillote technique from the food writer Rachel Khoo. Back in 2012, on her BBC cooking television show, The Little Paris Kitchen, she seasoned a whole trout with lemon and stuffed it with fennel slices, then wrapped it in parchment and baked it."
"The parcel does all the work for you, Ms. Khoo said to me recently, and that moment of opening it at the table is always a bit magical."
Fish en papillote is a simple cooking technique that involves wrapping fish in parchment paper and baking it. This method retains moisture and enhances flavor. The process is straightforward, making it ideal for busy individuals. The technique was learned from Rachel Khoo, who demonstrated it on her cooking show. Preparing the fish parcels in advance allows for easy serving during dinner parties. The moment of opening the parchment at the table adds a touch of magic to the dining experience.
Read at cooking.nytimes.com
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