En Papillote

This term means in parchment in French. It literally means that food is placed into an envelope of paper and then cooked. Waxed paper or baking paper can be used - it is cut into a heart shape and the edges are folded over to seal in the food. Alfoil, banana leaves and paperbark can also be used for en papillote cookery.

The advantage of this cooking method is that it traps in all of the moisture and aromas. The food is steamed within the bag so it does not require any added fat to retain the moisture. When the bag is opened in front of the customer the smells will tantalise the palate.

Food types suitable for en papillote include all small tender items of meat or fish. En papillote cookery actually uses baking as the cookery method, however the cooking process is different. Because all of the moisture is trapped inside the sealed bag, the food is steamed in its own juices. This retains the flavour and nutrients, while also removing the need for fat to be used to keep the food moist.

When using paper, the food is wrapped, the edges of the paper are brushed with egg white and then folded over to seal the bag tightly. The bag is then placed in the hot oven until it puffs up and browns slightly on the top. This indicates that the food is cooked through.

Chef's Hint: En papillote is an ideal method of cookery for customers with special diets that require the absence of fat or the chemical reactions associated with the roasting and browning processes.

Food Items Suitable for En Papillote

Protein

Meat - Veal medallions with shiitake
Poultry - Chicken breast with scented vegetables
Seafood - Fish fillet with lime

Farinaceous

Farinaceous - Used in combination with vegetables or protein

Fruits and Vegetables

Vegetables - Enveloped and reheated for service
Asparagus - Wrapped in aluminum foil and cooked on a BBQ

Dairy

Feta - Blue eye cod fillet topped with ratatouille and feta cheese

Equipment for En Papillote

En Papillote requires the same equipment as roasting, as well as baking paper and or foil.

Baking Paper

Foil

Application to Vegetables and Fruit

En papillote can be used to pre-cook, wrap and then reheat vegetables for service. If the bag is opened in front of the customer, the aroma is released, stimulating the appetite. For functions the vegetable parcels can be pre-packed and then quickly reheated for service. A variation for en papillote is to use a BBQ or griddle pan, with the items wrapped in alfoil. Corn, mushrooms, onions and garlic can be cooked en papillote using this method, but make sure the bag is away from the direct flame.

Fruit is rarely cooked en papillote in restaurants, but can easily be done on a BBQ. Simply wrap fruit in alfoil along with lemon zest, brown sugar and a bit of butter, place it on the BBQ and cook it slowly. This makes a surprising dessert for a poolside catering event. Any fruit mixture can be used and a variety of liquids such as port can be added to provide extra flavour.

Application to Farinaceous Items

Farinaceous items are not cooked en papillote by themselves but in combination with other ingredients such as protein or vegetables. Rice can be used as a base for fish and vegetables. Couscous can be used as a base for chicken and chermoula.

Application to Dairy Items

Dairy products are also only cooked en papillote in combination with other ingredients. Goat's cheese, feta or ricotta can be combined with vegetables and/or protein items and then baked. A menu application could be blue eye cod fillet topped with ratatouille and feta cheese. What other combinations do you think would work?

Application to Protein Items

En papillote is perfect for cooking protein dishes to meet special dietary requirements.

Because the cooking process of en papillote is fairly quick, small pieces of first class cuts are the best choice. Season the meat and seal it on the outside, then envelop it in the bag. Herbs, spices, sauces, compound butters and other flavour enhancers can be added. For large primal cuts, the best method is to wrap the food in paperbark or banana leaves, to protect the food during the extended cooking process.

With poultry and game, use tender items cut into portion size for fast à la carte meals. Smaller items should be sealed prior to being enveloped. Whole birds or primal cuts can also be wrapped up prior to being cooked, to protect the food. Pheasant in paperbark is an interesting variation on en papillote.

Seafood items are ideal for this cookery method and fillets, plate-sized fish and peeled shellfish are all appropriate choices. Sealing the fish can add colour and flavour to the finished dish, however it is not necessary as the protein sets quickly and looks appetising anyway. Make sure you don't overcook the fish!

Menu Examples of En Papillote

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