Poisson en Papillote

Start off with some fresh veggies.  I’m a big fan of leeks, onions, carrots, and garlic.  Saute them, but not all the way cooked.  Tomatoes go in last.



Place sautéed veggies on sheet of foil.  Also can use parchment paper.



Season fish, both sides.  Place on sautéed veggies.  Sprinkle on basil and one sage leaf.





Wrap the little gem up tighter than a drum to trap in all vapor, otherwise it won't puff.



Pop it in at 400F.  My vermillion fillets were about 2 inches = roughly 20 min cooking time.  Out comes a puffy little gift.



Parchment offers a dressier presentation than foil…



But foil doesn’t look  bad either.  And with foil, if you don’t perforate the bottom of the wrap, cleanup is a cinch!

Looks awesome Yak! Can't wait to give that one a try.

Z

Looks awesome Yak! Can't wait to give that one a try.

You def should!  There are quite a few recipes out there by google search.  A good, simple one, albeit a little bland.  http://www.recipezaar.com/Poisson-En-Papillote-Victorian-Style-271423.

Anyways, this was a big hit in our house.  there is also a whole fish variation where you use a HUGE parchment wrap so when it comes out, it looks like a hot air balloon.  Then you bring it right to the table and slash it open and all the steam escapes - quite dramatic.  Of course, my oven is not big enough for that, but I suspect you'd be able to do this on an open top grill.

I'm still working on enhancing my foil and paper wraps - i failed origami in 2nd grade so i've got a bit to go...

Sounds good Martin!

It seems that you aged quite a bit since relocating to Vietnam 

I've been doing fish and abalone like that, but need to try adding more veggies.

Looks great, I'm droolin'! So, is that red potato in the bowl at the top of the picture? Also - what are the leaves on the left there?

So, is that red potato in the bowl at the top of the picture? Also - what are the leaves on the left there?

yeah, mandolined some red spuds.  The leaves are sage, pop one or two with each fillet for aroma. 

Resurrected this method tonight for a small family dinner, each person gets their own little gift package.  So delicious and fun.  The broth and the aroma of the steam coming out of the parchment package is just wonderful.  try it when you get tired of frying and want to dress up your fish in a light and healthy way.  Pro tip, make sure you slice the vegs real thin.

For all you visual learners, see Gordon Ramsay.