How to Wrap Parchment Paper for Fish En Papillote
Making fish en papillote is surprisingly easy and such a nice way to cook fish — healthy and foolproof. I am always amazed by how juicy and not overcooked fish turns out when given the en papillote treatment.
Full recipe here:
How to Cook Fish in Parchment Paper - The Basics on QVC
- Fish en papillote! Fish in parchment! Blue Jean Chef Meredith Laurence teaches you this simple technique that is a great way to prepare halibut.
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Halibut en Papillote with Lemon and White Wine
Serves 2
Ingredients:
2 fillets halibut (about 6 ounces each)
salt
freshly ground black pepper
½ lemon, sliced
4 fresh thyme sprigs
1 egg white, lightly beaten
2 tablespoons butter
¼ cup white wine
Directions:
1. Pre-heat the oven to 400˚ F.
2. Cut out 4 large squares of parchment paper – about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.
3. Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
4. Place the four packages onto a baking sheet and bake in the oven for 10 to 12 minutes. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).
5. You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.
How to Cook Fish in Parchment
The Chopping Block's Owner/Chef Shelley Young demonstrates the classic French technique of cooking fish en papillote (in parchment).
Fish in Parchment with Leeks and Herbed Compound Butter
Yield: 4 servings
Active time: 30 minutes
Start to finish: 45 minutes
For the herbed butter:
1 stick butter, room temperature
1 teaspoon lemon zest
1 teaspoon fresh tarragon, rough chopped
1 teaspoon fresh parsley, rough chopped
Salt and pepper to taste
For the fish in parchment:
2 tablespoons butter, room temperature
2 leeks, white and tender green part only, cut into medium dice and washed well
1 roasted red pepper, cut into thin slices
2 tablespoons capers, drained
Four 5- to 6-ounce bass fillets (any light textured fish works well: sole, salmon, bass, tilapia, snapper or halibut)
Salt and pepper to taste
1. Preheat the oven to 400 degrees.
2. Combine the stick of butter, zest and herbs in a small bowl and cream together with a spoon or spatula. Season with salt and pepper to taste. Set aside.
3. Cut out four large heart-shaped pieces of parchment paper. Brush softened butter around the edges of the parchment. Place the fish on one side of the heart and season with salt and pepper to taste.
4. Top the fish with the leeks, roasted pepper slices and capers. Place a dollop of the butter on top of the vegetables. Seal the parchment by folding over the other side of the heart, folding in the edges of the paper, and twisting the ends to secure.
5. Place the packages on a sheet tray. Cook until packages become puffy and slightly browned, about 10 minutes. Open carefully and serve in the parchment.
Try varying the recipe with other vegetables, such as zucchini, bell peppers, onions or snow peas.
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20 Minute Dinner! Parchment Butter Salmon. Recipe by Always Yummy!
The excellent way of cooking a salmon is to cook it in a parchment paper. First, a fish cooked in such a manner is not burnt, second, you are using butter that adds a special creamy taste to a fish that also will be a sauce for fish and side dish. Third, your pan remains clean and doesn’t need any special detergent to remove odor. Forth, you will need no more than 20 minutes for cooking. And above all the fish – fried on a parchment paper it comes out tender, mouth-watering and very tasty. Serve the fish hot with vegetables, lettuce or mashed potatoes and be sure to top with the butter the fish fried in. This dish is perfect for family or even holiday dinner.
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???? Ingredients:
• salmon fillet – 24 oz | 700 g
• butter – 1 oz | 50 g
• corn starch – 1 tbsp
• ground white pepper – 1 tsp
• salt to taste
✔︎ You will need:
• pan
• parchment paper
• carving board
???? Preparation:
1. Cut the fish into one serving pieces and sprinkle with the corn starch from both sides.
2. Lay a sheet of parchment paper in the pan so that it covers the bottom and walls and heat the pan over low heat.
3. Lay the fish pieces in the pan with the skin down and add the heat to medium.
4. Lay the butter pieces between fish, salt to taste, add the white pepper and fry for 4 minutes over low heat.
5. Flip the salmon pieces and keep frying for 4 minutes over low heat.
6. Take the fish out on the dish and pour with the melted butter from the pan.
7. Serve the fish hot with vegetables, lettuce or mashed potatoes.
❗️ Advices:
1. Not to have fish dry, fry it over low heat and, as soon as it is half fried, flip and keep frying for no more that 3-4 minutes.
2. While fried on a parchment paper a fish does not stick to a pan and butter is not burnt.
3. Use butter after frying as a sauce for fish or side dish.
For cooking this recipe we use the parchment paper Baking Paper Non-Stick 15 sheets Perfect House. We chose this parchment paper not without reason and here’s why:
• Nonstick surface from both sides
• There is no need to oil this paper
• Big sheet size of 42*38 cm is easy to use
• 15 sheets in a packaging
• Can be reused from other side
Fish and Vegetables En Papillote (Baked in Parchment Paper) I OlgasFlavorFactory
Baking in Parchment is such a fast and healthy option. This is a recipe of Cod and Vegetables. As the fish and the veggies cook together, the steam keeps the fish really juicy and all those aromas marry to give tons of flavor to every bite.
For the printable recipe, visit my website:
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Salmon in Parchment Paper | Salmon en Papillote Recipe by Lounging with Lenny
Salmon in Parchment Paper. Salmon en Papilotte is a salmon baked in parchment paper. Salmon comes out moist and tender. Salmon en papilotte is very easy recipe. I am cooking my salmon in parchment paper with asparagus and small potatoes, but you can use any vegetables of our choice.
I have 2 salmon steaks, 12 oz each.
Salmon in Parchment Paper Ingredients:
24 oz salmon filet
8 potatoes
10 asparagus
1 lemon
Thyme
Olive oil
Salt
Pepper
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