I’m back in my home province to make fish en papillote! Actually that’s not true at all, I wanted to surprise my mother for her birthday so I flew home for a few days. Nova Scotia is beautiful in the summer so it’s nice to visit, even if just for a few days.
When I come home I become the chef in the family, it’s up to me to make dinner each night but truthfully I enjoy it. Especially as I cook less living with Dave. Cooking is almost like meditation for me, I love chopping vegetables and I don’t mind spending hours in the kitchen. It’s pretty relaxing.
So when the team at Ricardo Cuisine asked me if I’d be up for trying one of the summer BBQ recipes I knew this was the perfect time. With so many options I asked my sister Ryan (the one with the Valley of Fire wedding) to choose one as I knew the recipes were simple and easy and if she liked it there would be a good chance she’d make it at home. As she was away from her curry-hating husband fish papillotes with curry dressing was a natural choice.
It was also a great choice for a recipe in Nova Scotia, I love to eat fish as much as I can here and haddock is fresh and inexpensive. I grew up on my grandmother’s Nova Scotia chowder recipe and it’s pretty tough to beat. We also live in an agricultural valley so we made a quick trip to the farmer’s market and with this summer heat I was happy we didn’t have to cook fish indoors.
Fish En Papillote
It sounds like some kind of crazy dish but en papillote is just French for “in parchment” and the technique calls for food to be put in parchment and then baked. Sometimes you’ll see a version of this in a paper bag, aluminum foil and in many countries they use a banana leaf.
It’s perfect for the summer as it makes for flavourful food that is light in calories, fish is great in papillote steams as it cooks. This technique maintains moisture – there’s nothing worse than dried out fish. Better yet, it can be done on the barbecue, which means the kitchen stays cool.
I made a few changes to the original recipe, adding freshly shucked peas because they were in season, local green onions instead of leeks, and sriracha instead of Tabasco because we already had sriracha in the house.