Cooking in foil on the barbecue

Have you heard of cooking en papillote? This technique, which involves wrapping fish or vegetables in foil, allows for gentle cooking for tender, fat-free food if desired. While it's best done in the oven, it's also great on the barbecue! We'll explain everything you need to know to help you succeed!

Summary :

What is cooking en papillote?

What foods are covered by this cooking method?

How to make an airtight papillote?

How to grill fish on the barbecue without it sticking?

How do you know if fish en papillote is cooked?

What are some other barbecue cooking techniques?

What is cooking en papillote?

What is called cooking en papillote is a method that consists of wrapping food in aluminum foil or baking paper (there are even reusable silicone papillotes) for cooking it. The heat stored in the packaging will allow for even and gentle cooking, a bit like steaming. This cooking method is appreciated because it keeps the food moist, as its moisture also remains trapped in the papillote. This makes it much more tender.

Cooking en papillote has the advantage of allowing for the creation of numerous recipes. While it is used for oven cooking, it can also be used on the barbecue. The system is exactly the same, except that the heat of the barbecue will be used as the cooking method.

What foods are covered by this cooking method?

There are a multitude of foods that can be cooked en papillote. The flagship food for this cooking method is, of course, fish. Salmon and cod are particularly popular, as they are easy to cook and very tasty, but there are a multitude of other fish that can be used.

What is less well known is that white meats are also perfectly suited to cooking en papillote. However, be careful to choose the right cooking time so that the meat is also well cooked inside. Only red meats are not suitable for this braising method, which does not work well for them.

It's also worth noting that vegetables love this cooking method! Potatoes are particularly excellent in foil, but so are many summer vegetables like eggplant, zucchini, tomatoes, peppers, etc.

There are many recipes online that combine fish and vegetables in the same parcel so that the flavors blend together. A dash of olive oil, a little crème fraîche, and all sorts of herbs can also add flavor. The possibilities are endless for deliciousness!

How to make an airtight papillote?

For a papillote to be successful, it's important that it's airtight. It all comes down to the folding that will be done. Therefore, techniques vary depending on the cook. First, there are those who prefer to use aluminum foil (be careful, however, as it can be toxic when in contact with acidic foods) and those who prefer baking paper. Reusable silicone papillotes are also available.

There are many methods online that explain how to successfully fold a parcel. The secret, in our opinion: don't try to overfill your parcel; it's better to make a second one for more successful en papillote cooking!

How to grill fish on the barbecue without it sticking?

The best method is to brush the inside of the aluminum foil with a little olive oil to prevent the fish from sticking. You can also use paper, which is less harmful and doesn't stick to food at all. When you want to uncover your fish, it will slide right onto the plate!

How do you know if fish en papillote is cooked?

It's not always easy to know when a fish is finished cooking en papillote. Unfortunately, it's impossible to guess until you open the foil to check. It's therefore important to calculate your cooking time carefully to avoid mistakes. For a piece of fish that's not too thick, about twenty minutes should be sufficient.

What are some other barbecue cooking techniques?

Beyond cooking en papillote, there are many barbecue cooking techniques. Marinating, for example, can give meat or fish a completely different flavor and can also be used with papillotes. Smoking involves using smoke to give food a completely new flavor. We can also, of course, highlight the simplest technique of grilling food, which is the charm of barbecue, or the method dedicated to roasting it. Finally, there is also what is called indirect cooking for slow and gentle cooking.

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