En Papillote

En papillote is a French cooking method in which food is enclosed in a folded parchment-paper parcel and baked. The ingredients cook in the steam released from the food and any added liquid, creating a moist environment that helps preserve delicate flavours and aromas. Fish and vegetables are common choices.

How to cook en papillote

1. Cut a sheet of heat-resistant parchment large enough to enclose the food.
2. Place the fish, vegetables or other ingredients in the centre.
3. Add suitable aromatics, seasoning and a small amount of liquid or fat, such as lemon, herbs, wine or olive oil.
4. Fold and crimp the edges securely to create a sealed parcel.
5. Bake until the food reaches the required doneness and safe internal temperature.
6. Open carefully because hot steam will escape.

Suitable ingredients and flavour combinations

White fish, salmon, shellfish, thinly sliced vegetables and delicate aromatics work well. Examples include sea bass with fennel, lemon and herbs, or salmon with ginger, scallion and a small amount of soy sauce.

En papillote versus steaming

En papillote is a parcel-baking method in which food steams in its own moisture and added liquid. Conventional steaming exposes food to steam in a steamer or perforated tray. Both use moist heat, but the parcel also traps aromas and allows ingredients to cook together.

Chef’s tip: Cut ingredients to similar cooking times and seal the parcel carefully. Use parchment designed for oven temperatures; foil can be used in some preparations but does not provide the same traditional presentation.

Key distinction: En papillote cooks food inside a sealed paper parcel; it is not simply placing food on a sheet of parchment in the oven.