Thursday, February 24, 2011

Testing My French Cooking Skills: Filets de Rouget en Papillote

Yesterday I tested my skills at cooking en papillote. The French term literally translates to "in parchment", and refers to a method of cooking where food is placed into a folded pouch or pocket and baked. As I was cleaning out the fridge (something I love to do), I noticed I had one last blood orange, half a bulb of fennel, and some fresh filets de rouget (red mullet fillets).

Blood Oranges

Rouget en Papillote

I fumbled around on the internet a bit and came across Gordon Ramsay's recipe for none other than Red Mullet with Blood Orange and Fennel en Papillote. Perfect, right? So I made it for lunch.

Rouget en Papillote

The recipe was pretty easy to make, except for the fact that I need to work on my pouch folding skills. I'm not posting a photo of them because honestly, they looked pretty ghetto. 

The subtle flavors of anise and citrus complimented the delicate flavor of the rouget without overpowering it. The end result was simple and refreshing, and my plate looked like a sunset.

Rouget en Papillote

On to the next challenge! 

4 comments:

  1. Wow! just found your blog and love love love it! I'm a fellow expat here in Paris too. It's nice to stumble upon refreshing blogs like yours.

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  2. Happen to run across your blog and found it really inspiring :)

    Like you, I've been at my job for nearly 3 years and am pretty sure it's not for me and have been considering leaving my view of the Pacific ocean for a view of the Atlantic to pursue my culinary dreams. It's encouraging to see someone else do it to an even greater extreme!

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  3. lovely photos - i can just imagine the fresh flavors too!

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  4. @ Opalblossoms - So nice to meet another expat in Paris! Look forward to getting to know you! Thanks so much!

    @ Tiffany - Thanks! It was a big jump, and hasn't always been 100% perfect, but I'm very glad I did it. Good luck on your journey - whatever you do!

    @ Annie - Thank you so much!! It was pretty tasty!

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