To steam your food, there are several techniques. One of the best known is cooking en papillote. This cooking method has many benefits and allows you to prepare individual portions to avoid excess.
How to cook en papillote?
Aluminium, parchment paper, cling film, pastry sheets or even baking paper adapt perfectly to cooking in foil. The ingredients to be cooked are placed inside these sealed envelopes. They allow you to make a stewing.
Whether in a traditional oven or a microwave oven, the heat forms steam to cook the food gently, without drying them out. Be careful not to overfill your wraps to ensure hot air circulation.
- Always preheat your oven for 10 minutes at 210°C before cooking en papillote.
- The papillote must always be closed hermetically. Otherwise, the steam will escape and your preparation will not cook.
- The filling must be cut very finely for fairly quick cooking. The goal remains to retain most of the nutrients in food.
Why choose cooking en papillote?
Adopting this cooking method guarantees you the realization of simple and quick recipes.
The papillote ensures lightness and healthy cooking. The cooking envelopes make it possible to prepare individual portions. This is an asset for people prone to cravings, unable to feel their sense of satiety, those who want to keep the line or those who are unable to ration their quantities.
If white meat, fish, vegetables or even fruit don’t seem appetizing enough for you not to succumb to the temptation of a fast food delivery, the papillotes will probably make you change your mind. They preserve all the flavors and bring an incomparable tenderness to your dishes. You will rediscover the true taste of certain balanced and 100% healthy foods.
Recipe for trout-fir papillote by chef Jean Sulpice
Originally from Savoy, chef Jean Sulpice, from the Auberge du Père Bise, on the edge of Lake Annecy, grew up with nature, which over time nourished its signature. It is in this nature that he found inspiration for his 45 recipes with herbs and flowers (ed. Le Cherche-Midi)
Ingredients for 6 people:
- 6 deboned river trout fillets
- 30 g unsalted butter
- 6 young fir branches
- Salt White pepper
- Preheat the oven to 160°C (th. 5-6).
- Salt and pepper the trout fillets.
- Cut 6 sheets of parchment paper 10 cm larger than the trout fillets.
- Place a fillet in the center of each leaf, add a knob of butter and 1 fir branch. Close the papillotes and place them on a baking sheet.
- Bake for about 3 minutes: the flesh should be pink. If necessary, return to the oven for 2 minutes.
- To serve, place the papillotes on the plates and cut them delicately.
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