Introduction

Papillote, or “papillot”, is a cooking technique originating in France in which food is wrapped in heat-resistant paper and baked in the oven.

The food cooks in its own juices, so there is no need for additional seasoning or sauces, as the mineral salts are retained in the juice, preserving the flavour of the ingredients. Furthermore, as no other liquid comes into contact with the food, there is less loss of vitamins and nutrients.

It is a technique of indirect heat cooking, in which food is cooked in a sealed enclosure where heat is transferred partly by radiation and partly by convection currents. The steam produced inside the parcel also aids in cooking the food.

It is a very simple method to execute, suitable for anyone. You simply need to form a tightly sealed parcel and cook it briefly in a medium-temperature oven. It requires no ongoing attention and is very clean, as the juices stay inside the parcel, leaving no mess on trays or dishes.

It is perfect for a healthy, balanced diet as it requires minimal fats and results in light, easily digestible dishes.

As the food is not diluted in water and the interior temperature remains moderate, fewer heat-sensitive and water-soluble vitamins are lost. Aromas are also better preserved than with other techniques, as the particles that produce them remain trapped inside, and the steam cooking combined with short times helps food retain a slight crunch.

Cooking en Papillote

Lay out the paper you will use to make the parcel (it can be greaseproof, aluminium foil, etc.), place the food you wish to cook in the centre, drizzle with a few drops of oil or lemon, add herbs… and seal the three sides by folding them over. Make as many parcels as you like and place them on a baking tray. Cook at 170–180°C for 10–30 minutes.

You can also use vegetable leaves such as lettuce or vine leaves for wrapping, although this method may not retain all the juices inside the parcel.

A very important detail to bear in mind is the size of the ingredients. As everything will cook at the same time, you need to cut them appropriately to ensure each component reaches its ideal cooking point. For example, if you want to cook a salmon fillet with peppers and onions, remember that vegetables take longer to cook, so you should cut them smaller so that they cook in the same time as the salmon.

Another option is to sauté or blanch certain ingredients beforehand before cooking everything together in the papillote parcel. It’s also advisable not to use this technique for very soft foods, as they may fall apart.

In most recipes, baking times range from 10 to 30 minutes. The temperature should be between 170 and 200°C, with 180°C being ideal.

The best way to tell when the papillote is ready, apart from knowing the cooking times, is when the parcel puffs up completely.

The most recommended paper is traditional greaseproof or parchment paper. Aluminium foil is very practical, especially because it’s easy to seal, but when it comes into contact with acidic or spiced condiments, it may form aluminium salts that transfer to the food.

There are also special cooking bags available, which are easy to use and withstand high temperatures, although they are not as visually appealing when serving.

Use seasonal produce for the perfect papillote

The key to achieving a great papillote is to use fresh seasonal ingredients and ensure the parcels are tightly sealed. You can prepare countless meals and use a wide range of ingredients, from meats and fish to vegetables and even pasta.

Presenting a sealed parcel on a plate, containing meat or fish with vegetables, and allowing the diner to open it themselves is an experience—the aromas that escape are incredible. Just be sure to warn your guests, as hot steam escapes and may cause burns.

Fish such as salmon, sea bream, hake, trout, cod, grouper or megrim work wonderfully with a base of thinly sliced potatoes, leek, broccoli… And meats like turkey, chicken, pork tenderloin or certain game birds such as quail or partridge can also be cooked this way, accompanied by mushrooms, onions, peppers… use your imagination.

You can also simply make a vegetable papillote, which is absolutely delicious.

Feel free to season with herbs such as rosemary, thyme, basil, or spices like pepper, nutmeg, paprika…

Each time you use this cooking technique, try different accompaniments and seasonings to enjoy a more varied and enjoyable diet.