Glossary

En Papillote

En papillote is a cooking method in which food is sealed in a folded parcel of parchment so it steams in its own juices. For salmon it gives a gentle, moist result and an elegant presentation at the table. Fold the edges in tight, overlapping pleats to hold the seal. Parchment does not react with acidic ingredients such as lemon juice or tomato, which is one reason some cooks prefer it to foil. See also: Parchment Paper, Foil Packet, and the guide Sheet Pan and Foil Packet Techniques for Baked Salmon.