The Envelope, Please

IMG_1101 If you enjoy fish and have not tried it “en papillote,”  you are seriously missing out.  The result is a fillet so moist, tender, and infused with the flavors of the fresh herbs and aromatic vegetables used that you will hardly believe it took so little work.

This technique works well with any delicate, flat fish fillet, but it can also be used for chicken breasts.   For those with a flair for the dramatic, open the pouches at the table in front of your guests!

Salmon with Lemongrass, Basil, and Star Anise en Papillotte

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