Recipes

*Please note that you can put ANY starch, vegetable or aromatic elements you like into your papillote.  In this recipe I choose to use confit tomatoes, fresh basil and wheels of lemon, but feel free to make it your own!  Just make sure your ingredients are cooked before arranging your papillotes.

Preheat your oven to 475°F.  Fold your parchment sheets in half and cut them into large heart shapes (like you are making a valentine).  Lay them out open on a clean counter.  Working on one half of each heart, place a small amount of tomato confit (divide evenly) in a tight, compact pile.  Place one fillet of fish on top of each pile.  Pour 1/4 of the wine over each fillet, being careful that the wine does not run off the edges.  Season the fish with salt and pepper.  Place a wheel of lemon and the basil leaves on top of each piece of fish.  Now you must fold your envelopes.  Using a pastry brush, brush a very thin layer of egg wash over the edges of the heart.  Fold the top half of the paper over to make a seal.  Starting with the round edge of the heart, fold the edge up over its self, working all the way around the edge.  At the point edge twist the end to seal it.  Lightly brush the top of the paper with egg.  Place the papers on a large sheet try and place them in the oven for 15-20 minutes or until the packages are blown up completely with air and golden brown on the outside.  Serve immediately.  It is best to open the packages at the table so you can enjoy the aromas from the popping of the pouches before you eat.

Preheat your oven to 325F.  In a large bowl, combine the oil and tomatoes and season with salt and pepper.  Toss to evenly coat the tomatoes. Transfer them to a baking sheet and place them in the oven for 1 hour until very soft and lightly caramelized.