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).
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.
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.
On to the next challenge!
