Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.
This is what I made:
and this is how it goes:
For two persons, i.e. two papillotes:
- 400gr fish (I took cod, but next time I will take monk fish or so), seasoned with salt and pepper
- half a red pepper in small stripes
- half a fresh red chilli, chopped
- hand full of small tomatoes
- some left over peas
- handful of sugar snaps
- one stalk of lemon grass (beaten with the back of a knife, cut in 3 cm pieces so that you find them back)
- 3 cm of ginger, cut in not too small pieces (see lemon grass)
- 1 clove of garlic, in small pieces
- squeeze of lime juice
- some sun flower oil
It’s extremely easy: mix the vegetables, with some oil, the herbs, chili, garlic and ginger in a bowl, add a little salt. Cut parchment paper in two big hearts, for the papillotes, put the vegetables on one half, put the fish on the vegetables, squeeze some lime juice over it, put some cilentro on top. Fold the papillote. Put it in a preheated oven (I put it at about 180 degrees) for about 15 minutes. Done! It smells extremely good, and it tastes good too. What I found interesting is that you can taste all the individual tastes really well.
I served this with glass noodles (fun) and a papaya-mango salad (which is even easier: one ripe papaya and one ripe mango in pieces. Lime juice. one half red chili, chopped. Cilentro, just the leaves. Mix in bowl. Done. This combines really well to the flavours of the fish pappillote!