Cooking ‘en papillote’ isn’t popular anymore but local chefs are still fans
Erling Jensen, the chef and owner of Erling Jensen The Restaurant, said that almost any kind of flaky white fish works with en papillote. In addition to snapper, you can opt for flounder, trout, sole, or john dory. (Patrick Lantrip/The Daily Memphian)
Cooking “en papillote” sounds complicated, but the reality is the exact opposite.
This French cooking technique is one of the easiest and healthiest ways to cook fish or chicken.
Back in the 1990s and early 2000s, cooking en papillote was popular, appearing on restaurant menus, in cookbooks and in magazines across the country. While it may no longer be as en vogue as it once was, it remains a classic technique perfect for the home cook.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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