(see box below). The fish inside will be more
evenly and gently cooked, though checking
the temperature is still essential to avoid
overcooking. Showy preparations with an
edible crust of pastry or brioche (French en
croûte) are baked in the oven. A more
versatile technique is the use of a thin
envelope of parchment (en papillote), or
aluminum foil, or a leaf, either neutral
(lettuce) or flavorful (cabbage, fig, banana,
lotus, hoja santa), which can be used with
almost any heat source, from grill to steamer.
But once the contents get hot enough, nearly
all the heating is done by the juices of the fish
and vegetables themselves, which surround
the food and steam it. The envelope can be
served intact and opened by the diner,
releasing aromas that would otherwise have
been left behind in the kitchen.
Roman Fish in Parchment
Stuffed Bonito