‘En Papillote‘ is the French term for food cooked wrapped in baking paper. It is a popular French cuisine technique that is very similar to the Asian wrapping in banana leaves, the Middle Eastern wrapping in vine leaves or the modern wrapping of food in newspapers – where the food is separated from the ink by being wrapped in bundles of herbs first – and it is essentially the same function as cooking in a Tagine pot. (read more about Tagine cooking on this link)
The whole idea of wrapping food with any type of paper is that the ingredients will snuggle tightly together and as they cook they will steam and continue to be moistened by the steam therefore turn out super moist and tender. Because the ingredients are tightly wrapped they do not lose any nutrients or flavours. In fact, they even lend their flavours to each other inside the paper, making the finished food really very flavoursome.
What more can any cooking method do for food? Therefore, do opt for ‘en papillote’ often and see how decadent your food comes out. Although this method is most popular with fish, it can be carried out with different meats, as well as vegetarian concoctions.
Now let’s talk about Salmon…
Salmon is perhaps the ultimate resident of my top list favourite food. Yes sure it is full of nutrients, the Omega factor, the antioxidants, the super food categorisation and all that health talk… but mostly because it is rich! Rich in flavour, rich in nutrients, rich in giving to all the ingredients around it. Just rich all round. There is no way you will eat salmon and mistake it for any other fish. It is unique, delicious and prominent – a perfect ingredient for a perfect meal.
Because salmon is rich in flavour, it could sometimes be a bit too much for some. Some of you often tell me you don’t like salmon. But I tell you, when done right and with the right combinations, salmon is a pleasure to eat even for the fussiest of eaters, so stay open minded (even if you have already decided you are not a big fan) and give this recipe a try.
Try this recipe. I frequently make this and both my friends and family (including young children) always love it and you will too.