Bonus Recipe Exchange: Erling Jensen’s snapper en papillote
An en papillote dish from Erling Jensen The Restaurant after it is opened Jan. 13, 2025. (Patrick Lantrip/The Daily Memphian)
We have the recipe for chef Erling Jensen’s snapper en papillote.
It’s been almost 30 years since he has offered it on a restaurant menu.
“It was a popular dish back in the 1990s,” Jensen said. “It made such a great presentation when opened at the table.”
En papillote is a French cooking technique that translates to “in paper.” Basically, fish is cooked inside a packet made from parchment paper.
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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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