How to Cook en Papillote

GIFT PACKAGE PAPILLOTE The "gift package" papillote is the easiest to make and can be used to cook whole fish, such as a sea bream or a sea bass. To make this type of papillote, cut a rectangle of parchment paper that is longer and wider than the fish you are preparing, then place the sea bream in the center of the sheet 1 and fold the long sides of the parchment paper over the food 2 and overlap them 3,

then seal everything by folding the short sides inward, as if you were closing a gift package 4. Secure the package by tying the longer part with tightly tied kitchen string 5 and finish with a bow 6 so the papillote will be perfectly sealed!

BUNDLE PAPILLOTE The "bundle" papillote is recommended for cooking fish steaks or fillets, or small food items (such as pasta or vegetables). To make it, cut a circle or square of parchment paper that is larger than the dish you are preparing: we chose to use pasta. Place the pasta, previously cooked al dente and dressed, in the center of the sheet 1; lift the edges of the sheet upwards and gather them in your hand as shown in the photo 2, then close and seal the bundle papillote by tying it with kitchen string and making a tight knot 3.

SQUARE PAPILLOTE The "square" papillote is very simple to make, does not require string for closure, and is very nice to bring to the table; it is particularly suitable for cooking bulky foods. To make it, cut two squares of parchment paper that are wider than the dish you need to cook; we chose to use a sea bream. Place the fish in the center of the first sheet, overlap the second 1 and seal the square by folding the edges together toward the inside for all 4 sides 2. Finally, fold each side several times so that the papillote is well sealed 3.