Good Things Come In Packages

No, I’m not talking about your favorite bag of chips or type of candy, I’m talking about the joy of food that is bundled, swaddled, wrapped or enclosed in some way.  I think there’s something very satisfying about eating food that I can hold, so I’ve always been drawn to sandwiches, burgers and burritos. While those items can quickly become unhealthy, sometimes there’s nothing more satisfying than holding a juicy burger after you’ve just taken a huge bite, you know?

The sandwich is a fairly basic example, but there are lots of other ways to bundle or enclose food to great effect. A preparation we often teach at The Chopping Block is to prepare fish en papillote (pronounced: poppy-oat). This means that you’ll be making the fish in parchment, and the resulting package of fish, veggies and other flavors produces a little steamy bundle of deliciousness.  This preparation can be done with many white fishes, as well as a nice salmon. Here’s a recipe so you can give it a try:

Salmon en Papillote with Citrus Herb Butter

Yield: 4 servings

Active time: 25 minutes

Start to finish: 40 minutes

For the citrus herb butter:

1 stick butter, room temperature

1 tablespoon lemon zest

1 tablespoon orange zest

1 tablespoon fresh parsley, rough chopped

1 teaspoon fresh dill, rough chopped

Salt and pepper to taste

For the fish in parchment:

2 tablespoons butter, room temperature

1/2 bulb fennel, very thinly sliced

1 zucchini, sliced into thin rounds

1 shallot, thinly sliced

1 orange, cut into segments

Four 5- to 6-ounce salmon fillets, skinless and boneless

Salt and pepper to taste

1. Preheat the oven to 400°.
2. Combine the stick of butter, zests and herbs in a small bowl and mix together with a spoon or spatula. Season with salt and pepper to taste.
3. Cut out four large heart-shaped pieces of parchment paper. Brush softened butter around the edges of the parchment. Place the fish on one side of the heart and season with salt and pepper to taste.
4. Top the fish with the fennel, zucchini, shallot and 3 or 4 orange segments. Place a dollop of the butter on top of the vegetables. Seal the parchment by folding over the other side of the heart, folding in the edges of the paper, and twisting the ends to secure.
5. Place the packages on a sheet tray. Cook until packages become puffy and slightly browned, about 10 minutes. Open carefully and serve in the parchment.

Another option for food envelopes is the French en croute, meaning encrusted. If you’ve ever had Beef Wellington, this is a classic example of an en croute preparation. I like using this technique with something as simple as chicken breasts for a tasty, easy weeknight meal. Click here for my recipe.