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Articles from March 2003:

Bluefish en Papillote ››:

Bluefish En Papillote When Francie and I first got married one of the regular dishes in my repertoire was a simple James Beard dish for Mackerel en Papillote. “En Papillote” means “in paper,” a simple cooking method in which food is wrapped in parchment paper along with various aromatics, herbs and seasonings and cooked in the oven. In the Fat One's recipe a fillet of mackerel was laid out a bit off center in the middle of a circle of parchment paper, seasoned with salt and pepper, topped with a few lemon slices, shmeared with bit of Dijon style mustard, dotted with dollops of sweet cream butter and dusted with chopped parsley. The parchment paper was folded over the fillet and the edges of the paper where folded over a few times to make a seal. The whole thing was to be cooked in a 450° oven for 18 minutes.

But parchment paper is such a pain—not always easy to find and I'll be damned if I could ever get the stuff to fold over well enough to make a seal. On the other hand, aluminum foil is pretty easy to find and crimps, well, it darn well should be called crimping foil as far as I'm concerned. Yes, the parchment paper looks very pretty when served table side. Wonderful stuff for a romantic dinner or fancy restaurant. But foil works fine at home and lets my family have a dinner worthy of the fanciest of restaurants anytime they please.

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Posted in scripts on Mar 30, 2003 @ 08:47 PM [2 Comments on Bluefish en Papillote]