Tuesday, May 26, 2015

“Fish and Vegetables en Papillote” For "Wordless Tuesday"

Welcome to “Wordless Tuesday!” Come on in...Today I am sharing with you a delicious, tasty recipe.……

Many upscale Italian restaurants impress their guests with fish cooked al Cartoccio, or steamed in parchment paper, this is also called en Papillote in French. This technique is both functional and tasteful, because wrapping the ingredients seals in the juices and putting this dish together is effortless, yet the result is elegant. Let the drama unfold the next time you have company and take the high road to make this Pesce al Cartoccio. (fish in parchment) For added interest and presentation, place the fish on a bed of cooked vegetables before closing up the paper or foil. You can save time by cooking and refrigerating the vegetables up to two days ahead.  Cooking fish in parchment paper yields moist, tender results with little fuss. When your meal is over, just throw away the used parchment paper and now you have time to visit with your guests.

This parcel is typical made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A Papillote should be opened at the table to allow people to smell the aroma when it opens.

The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en Papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.

For my recipe this week I am sharing a dish called, “Fish and Vegetables en Papillote” The packets are ideal for a single serving when you are cooking for one, and can be put together a day in advance for convenience. This cooking technique is foolproof even for new cooks, but a couple of guidelines are important. First, be sure to carefully close the packets so that steam does not escape, and second, never open the packets while cooking! Enjoy!

                                            "Fish and Vegetables en Papillote” 

Recipe makes 1 serving

4 ounce fish fillets (salmon, snapper, cod, or halibut)
1/4 cup chopped fresh broccoli
1 small red potato chopped
1/4 cup julienne cut carrot
1 Tbsp whole capers
A few herbs such as ginger, thyme, basil, or parsley
Olive oil (about 2 Tbsp)
Freshly ground black pepper

Preheat oven to 450°F degrees. Make a 14 inch square of parchment paper. Fold over to make a triangle and place fish in the center of the fold. Top with all ingredients. Sprinkle with herbs and pepper and drizzle with olive oil. Crimp edges over to make a seal and twist the ends up to secure tightly. Place packet on baking sheet and bake for 15 minutes. Carefully cut open and serve immediately.

****Another option is grilling. You can put the parchment packet on the grill, just make sure that your grill is hot and cook for 15 minutes. Remember you can not open the packet until after 15 minutes or the steam will escape. 

*****A great wine to pair with grilled snapper, is Pinot Noir or a light Merlot from California. Salmon is a red wine fish. Serve with California or Oregon Pinot Noir, a good red Burgundy or a Beaujolais from France. If you prefer a white wine, choose an elegant Chardonnay from California.

"Please Drink Responsibly"


Till Next Time………

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  1. I always love en papillote dishes -- they always looks so fancy! And when you break into them, the aroma is wonderful. And they're actually pretty easy to make -- bonus! This is so cook -- you've outdone yourself. Thanks!

    1. Hi John,
      Sorry, Just trying to catch up...Thanks for your comment, yes I always love this type of cooking, it keeps everything nice and steamy, besides no clean up...Your words are so kind and glad that you could visit...Have a wonderful weekend coming...
      Dottie :)

  2. Good evening Dottie ,
    What a delightful dish and the cleanup is so easy . Love making en papillotte dishes m you can make them with all different kinds of meats and you can have fun when entertaining , mix it up .
    Love your choice of wine .
    Little late , have a lot of out-of-town company (family) .
    I will be making en papillotes this weekend with different meats ,
    Have a wonderful and restful week ... Nee ;-D

    1. Dear Nee,
      Sorry I have to catch up...Thank you for your comment and your visit...I agree with you I enjoy makings these and the clean up is wonderful. I wish all meals were this easy...No problem, I always think I am ahead of myself, but then it never happens. Family does come first...Have a blessed and wonderful weekend with your out of town family...
      Hugs Dottie :) x

  3. I love pesce al cartoccio. I had it in restaurants in Italy. At home I just wrap it in foil and put it in the oven but it is not the same. The way you have prepared it makes it really moist inside and retains all those lovely juices full of flavour.
    This is a very healthy way of cooking fish. I love your recipe with all those herbs and veggies. Wonderful. Brava Dottie!

    1. Dear Alida,
      I am so behind on catching up with everyone...Thank you for your words and your visit. Foil is just as good and I have done that as well. I just love the way the food tastes, steamed and all the flavors are kept inside together. Love veggies as you know, so what would be better than veggies. Your words are so kind. I hope that you and your family have a lovely weekend.
      Hugs x Dottie :)

  4. Dear Dottie, A beautiful and delicious way to serve fish. I love this recipe.
    You simply open the parchment, like a present and a beautiful meal is waiting inside! xo Catherine