ANCIENT INDIAN COOKING

10.11.2011., četvrtak

COOKING FISH EN PAPILLOTE. EN PAPILLOTE


Cooking Fish En Papillote. New Orleans School Cooking.



Cooking Fish En Papillote





cooking fish en papillote






    en papillote
  • En Papillote (French: "in parchment") is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminium foil may be used.

  • (En papillotes) To wrap in buttered paper and/or foil and bake in the oven. The objective is to preserve all the juices and aromas intact.

  • To cook in a bag so the food's own steam cooks the contents.

  • (of food) Cooked and served in a paper wrapper





    cooking
  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The process of preparing food by heating it

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"





    fish
  • seek indirectly; "fish for compliments"

  • A flat plate of metal, wood, or another material that is fixed on a beam or across a joint in order to give additional strength, esp. on a ship's damaged mast or spar as a temporary repair

  • any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; "the shark is a large fish"; "in the living room there was a tank of colorful fish"

  • catch or try to catch fish or shellfish; "I like to go fishing on weekends"











Colombe Jacobsen - Tiny Kitchen Dinner Party - Thai Fish With Black Rice




Colombe Jacobsen - Tiny Kitchen Dinner Party - Thai Fish With Black Rice





This dinner-party-ready meal from New York City chef Colombe Jacobsen is made en papillote (the French technique of cooking in parchment paper), which allows the fish to marinate in the tangy seasonings as it cooks. If your market doesn't stock black rice, plain white or brown rice also work well.
Photo by Francesco Lagnese January 2009
_________________________
No messy pans: You can serve this dish right in its packet! (And the parchment keeps fishy odors from permeating your house.)

Serves 6
The Ingredients

* 2 cups black rice
* 1 roll parchment paper
* 1 banana leaf
* 4 tsp. sesame oil
* 3 stalks lemongrass
* 6 tbsp. cilantro
* 6 tbsp. mint
* 6 tbsp. basil
* 2 red Thai chilies
* 4 cloves garlic
* fresh ginger
* 6 striped bass filets
* 1 ? cups light coconut milk
* 3 tbsp. lime juice
* zest of 2 limes

Preheat oven to 375°F. Cook rice according to package instructions; set aside. Cut parchment paper into six 24"-long sheets. Create six heart shapes by folding each sheet in half (so it is 12" long), then cutting a half-heart shape, keeping the fold intact. Rub banana leaf with 1 teaspoon oil, then cut into six rectangles, each about 4" x 6."

Remove outer layer of lemongrass; cut stalks into 2" pieces. Chop cilantro, mint and basil. Thinly slice chilies. Grate garlic and ginger, then rub each filet with ? teaspoon garlic and ? tablespoon ginger.

Assemble each packet: Set out one parchment heart, then place a banana-leaf rectangle on right half. Place ? cup cooked rice, two pieces of lemongrass and one filet on half of banana leaf. Drizzle with ? cup coconut milk, ? teaspoon sesame oil and ? tablespoon lime juice. Add 3 slices red chili and ? teaspoon zest. Top with 1 tablespoon each cilantro, mint and basil, plus two more pieces of lemongrass, then fold leaf over so it covers fish.

Seal packet by making small folds all around the cut edge, then place on baking sheet. Repeat process with remaining filets. Bake in oven for 10 to 15 minutes, or until parchment has bubbled and browned.











fish en papillote




fish en papillote





I have to say, if there's one thing I'm pretty sure I can do, it's steam a fish en papillote. You just wrap it in a parchment paper or foil pouch and leave it in a 400 degree oven for 25 minute or so. And then it tastes really good. Mmm.

This was harder than when I did it last time because I HAD TO DRESS A WHOLE FISH. Dude, pulling out fish guts isn't fun. Also, holding a whole fish feels exactly how you think it would: a wet, fleshy dead thing.









cooking fish en papillote







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