Louisiana Fish Fillet Parcels

Preparation info
  • Serves


    • Difficulty


Appears in
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

In 1901 Antoine’s Restaurant in New Orleans honoured the balloonist Alberto Santos-Dumont by creating this now-famous dish of fish and creamy seafood sauce baked in balloon-shaped envelopes. What an inspiration it was! It is always an exciting moment when guests open their own surprise parcel and taste the contents. I often cook whole fish, stuffed with herbs, in paper parcels like this.