3 hours ago, Smithy said:What do you especially like about it? The cleanup, or does it make a flavor / texture difference?
I have many times made 'en papillote' fish of various species, but I seldom use actual paper, most often instead going for tinfoil / aluminum foil. I also, less frequently, use bamboo or banana leaves. The locals claim the leaves impart flavour, but I don't detect any difference.
Bamboo Leaves
While parchment paper probably makes for a better crowd pleaser at the table, I don't think it really adds anything to the dish. The point of wrapping the food then unwrapping it is that the diners get the aroma of the ingredients when it is open and the steam comes out. Foil is certainly more clean-up friendly.
I did find that recipe confusing though, in that she opens the bag to check for doneness, letting out the steam and aroma. Major abuse of food! My French grandmother would have roasted her for doing that!
Not opening the bag until served does make it harder to prepare but it's a dish to show off your skill!
The technique is used here in China, but not often.
