While we have become accustomed to a perfectly filleted piece of fish with neither bone nor scale, it has come with compromise of ‘flavor’ and quite frankly ‘fun’ too. The skin adds wonderful texture to the fish, which contrasts perfectly against its flaky flesh, while the bones, typically used for fish stock, reinforce its natural flavor during the cooking process. During these cold winter months, whole baked or steamed fish will begin to pop up on menus everywhere.
Today’s dish is inspired by ‘wholesome’, using every part of the fish and a few simple ingredients to maximize flavors. The term ‘en papillote’ is a French cooking technique where the fish is wrapped in a paper pouch. The fish cooks in its own steam in the oven with a few sliced vegetables and a splash of white wine. Read More