Poisson en Papillote — Fish Baked in Parchment

En papillote encloses fish with aromatics, butter, and a splash of wine inside a sealed parchment parcel, which is baked in a hot oven (220°C) until the packet puffs dramatically with trapped steam. The technique is simultaneously a cooking method and a theatrical presentation — the parcel is brought to the table still inflated, slit open before the guest, releasing a fragrant cloud of aromatic steam. The physics are elegant: water from the wine and fish moisture converts to steam at 100°C, and within the sealed parcel, pressure builds slightly, raising the effective cooking temperature to approximately 105-110°C. This pressurised steam environment cooks a 180g fish fillet in 10-12 minutes while keeping it extraordinarily moist. The parcel construction is critical: cut a large heart shape from parchment (at least 40cm wide), butter one half generously, lay a bed of finely sliced vegetables (julienne of leek, carrot, and fennel), place the seasoned fillet on top, add aromatics (tarragon, dill, or thyme), a knob of butter, and 2 tablespoons of white wine or vermouth. Fold the other half over, then crimp the edges in a series of tight overlapping folds — each fold locks the previous one, creating an airtight seal. The parcel should resemble a half-moon. Brush the exterior with egg wash for a glossy, mahogany finish and to further seal any micro-gaps. Bake on a preheated sheet pan. The papillote is properly cooked when fully puffed and golden — approximately 10-12 minutes at 220°C. Serve immediately on the plate, cutting open tableside with scissors.

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