Preparation info
  • Makes

    2

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

A magnificent, yet simple, presentation of classic papillote—food wrapped in parchment paper, which when heated swells and puffs up. Here the papillote is cooked on top of the stove instead of in the oven, in an aluminum foil package that blows up like a balloon. The super-moist and flavorful fish really belies the ease of preparation. The packages take little time to assemble, but can be stored, wrapped and refrigerated, for up to 3 hours before cooking. And the result itself is dramatic a