En Papillote (Daring Cooks Challenge July 2012)



Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

Just about made this before the deadline! I have to admit I didn’t actually follow any of the recipes, but the method of baking in paper is very simple & lets the creative mind roam free…I baked white fish (not sure what type, it was the economy variety…) with mushroom, garlic & butter, and also with leek & lemon. Very satisfying opening up these parcels – yum!

En Papillote (Daring Cooks Challenge July 2012)

Notes: Parchment baking paper has been treated with an acid and coated with silicone (similar to silicone baking sheet liners) to provide a sturdy, burn-resistant, nonstick paper impervious to liquids. Paper in a roll will provide larger sheets than paper sold by the sheet.

Do not use waxed paper. It tears easily and will burn. Parchment paper can be used in oven temperatures up to 450°F/230°C. The parchment will be puffy and slightly browned when the dish is nearly done.

Choose your foods carefully. Consider the time it will take to cook. Cooking en papillote works best with tender foods that cook quickly. Chicken, fish and vegetables are good candidates for cooking en papillote.

Preparation time: Varies depending upon the recipe used but is a quick and easy way to prepare food.

Equipment required:
• Parchment paper or aluminum foil.
• Utensils and pans necessary for the recipe you choose
• Cooking twine or a stapler (Asparagus recipe)


New Orleans Style Shrimp: Laura Martin, Cooking Light, April 2007, Servings: 4
Prep Time: 30 minutes

3 tablespoons (45 ml) Worcestershire sauce
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (½ oz/15 gm) butter, melted
2 teaspoons (4 gm) chopped fresh rosemary
2 teaspoons (5 gm) chopped garlic
½ teaspoon (¼ gm) dried thyme
½ teaspoon hot pepper sauce, such as Tabasco
¼ teaspoon (¼ gm) freshly ground black pepper
¼ teaspoon ground red pepper
2 pounds (1 kg) unshelled jumbo shrimp (prawns)
2 lemons, sliced into ¼ inch slices
4 teaspoons (20 gm) butter, divided


Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator for 30 minutes.

Preheat oven to hot 425°F/220°C/gas mark. 7

Prepare the parchment paper as described above. Remove shrimp (prawn) mixture from bowl; reserve marinade. Place one quarter of the shrimp mixture on each parchment sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon (5 gm) butter. Seal edges as described above.

Place packets on a baking sheet. Bake in hot oven 425°F/220°C/gas mark 7 for 20 minutes. Let stand 10 minutes. Place on plates. Carefully cut the packets open and serve immediately.


Tarragon Lime Bay Scallops over Angel Hair Pasta: Gourmet / August 2002, Servings: 4, Prep Time: 20 min.

3/4 pound (350 gm) dried angel-hair pasta (capelli d’angelo)
1 ½ pound (700 gm) bay scallops or quartered sea scallops, tough muscle removed from side of each if necessary
3/4 stick (6 tablespoons) (90 gm/3 oz) unsalted butter
3 tablespoons (45 ml) fresh lime juice, or to taste
2 tablespoons (6 gm) finely chopped fresh tarragon, or to taste


Cook pasta in a 6- to 8-quart (6 to 8 litre) pot of boiling salted water until al dente. Drain pasta in a colander.

While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons (45 gm) butter in a 12-inch (30 cm) nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.

Toss pasta in a bowl with half of scallops. Place pasta on parchment paper. Top pasta with remaining scallops and sauce and season with salt and pepper.

Tie the parchment like a sack and roast in a moderately hot oven 375°F/190°C/gas mark 5 for 10 minutes. Serve immediately with grated parmesan.


Slow Roasted Asparagus: As found in the New York Times by Melissa Clark, April 21, 2010 “The Slow Mediterranean Kitchen: Recipes for the Passionate Cook”, Paula Wolfert

Prep Time: 1 hour 10 min. (active time: 15 min.)

*Note: No specific quantities are given – as a guide, use 1 bunch asparagus, enough oil to drizzle, ½ tsp. dried tarragon or 1 tsp. fresh tarragon, 3-4 slices prosciutto and a handful of your favorite mushrooms.

• Asparagus
• Olive oil
• Tarragon
• Prosciutto
• Mushrooms


Preheat oven to very slow 200°F/95°C/gas mark 1/8. Wash and trim the asparagus. Lay it on a square of parchment paper large enough to wrap and fold.

Drizzle with olive oil, lay on some dried or fresh tarragon. Drape with prosciutto and roughly chopped mushrooms.

Tightly fold the parchment paper into a bundle so no steam can escape and tie with string. I like using the sandwich fold. Bring the two long edges together and fold over and then continue to fold over until the seam is tight to the package. Turn each short end under and tie with string. You could also just staple all the edges closed to create the seal.

Place on a baking sheet and bake for 45 minutes.


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