This is my Fish En Papillote recipe. It is a French baked fish made popular in the 1840s by a guy named Antoine Alciatore. I made a similar dish during my time in culinary school that made me fall in love with some fish. It really inspired me to make my own version.
- 6 ounces of salmon
- About 1/2 cup of parsnips sliced
- 1/2 rib celery cut 1/4 inch strips
- 3 asparagus cut in half
- 2 carrots peeled 1/4 inch strips
- 2 cloves of garlic minced
- 5-6 springs of parsley
- 1/4 teaspoon of coriander
- Salt and pepper to taste
- Olive oil
- 1/4 cup Lemon juice
- 1 egg white for egg wash
- Preheat oven to 400° F
- Boil a pot of water and blanch all the vegetables for a minute or two.
- Get a large sheet of parchment paper (large enough to completely cover the whole fish) and fold it in half vertically.
- Pick a side of the parchment paper and make a bed of vegetables for your fish. Drizzle with olive oil, then add salt and pepper.
- Thoroughly check the fish for any bones and carefully remove any bones found. Place your deboned fish on the bed of vegetables and pour on lemon juice evenly and olive oil after.
- Add coriander, salt, and pepper followed by garlic and parsley.
- Brush on your egg whites to the outer edges of the parchment paper then fold the paper so it completely covers the food. Seal the ends that have the egg whites.
- Wrap carefully and completely with aluminum foil and place in the oven for 15- 20 mins or until the fish gets to 145°F.
ENJOY!! I hope you have fun making and eating Fish En Papillote.
(Serves 1)
