The cooking method of wrapping food in parchment paper and baking it in a sealed packet is en papillote. The French phrase means “in paper” or “wrapped in paper.” The packet traps the food’s natural moisture, so the enclosed ingredients cook through a combination of baking and steaming.
Fish is the best-known food prepared this way because delicate fillets cook gently and absorb the aromas of herbs, spices, citrus, wine, or stock. Vegetables, poultry, and lamb can also be cooked en papillote. The parcel is folded or crimped tightly around the ingredients to keep steam from escaping.
The packet is often opened at the table, releasing a fragrant burst of steam. Aluminum foil can be used, though parchment is the traditional material. Italian cuisine has a closely related method called al cartoccio. En papillote is therefore more specific than simply steaming: the food is enclosed in a parcel and usually baked in an oven.