(steamed Fish in Parchment Paper) — my version — inspired by chef massimo bottura, my cod en papillote is elevated with home-made: coconut infused asparagus & leek puree; sweet yellow pepper coulis; smoky red pepper coulis; and yogurt cream.
"Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a pouch made of folded parchment paper.”
I cooked my mine with cod, leek, carrots, zucchini, asparagus, seasoned with Herbes de Provence, pink salt, black pepper, butter, and white wine.
Yellow and red peper coulis were made from scracth to elevate diferent falvor profiles.
"A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. - Wikipedia.
My wife made the coconut infused asparagus & leek puree. The coulis, sauces, purees, and plating was inspired by chef Massimo Bottura’s work.