Steam Cooking

Technique:cooking in parchment paper

A sealed packet of parchment or foil as its own oven: fish and vegetables cook in their own juices at 100°C steam. Minimal fat, maximum flavor concentration and a theatrical moment when opening at the table.

180-200°C oven temperature for en papillote

~100°C temperature inside the sealed packet

12-18 min cooking time for a fish fillet of 150-200 g

63°C required core temperature for fish (NVWA, 2024)

Requirements

Parchment paper or aluminum foil Scissors or knife for cutting the papillote shape Olive oil or butter for greasing Oven thermometer Fresh herbs and aromatic vegetables

In brief

[DEFINITION] Definition: En Papillote

En papillote is a cooking method in which a product is hermetically sealed in parchment paper or foil and cooked in the oven. The natural juices of the product create steam inside the packet, cooking the product at approximately 100°C while preserving all aromatic compounds.

Steam cooking in a sealed environment: temperature inside the packet approximately 100°C regardless of oven temperature (McGee, 2004)
Flavor retention: volatile aromatic compounds remain trapped inside the packet
Low fat requirement: a thin layer of oil or butter suffices, no deep-frying or pan-frying fat needed
Core temperature: fish 63°C, poultry 75°C (NVWA, 2024)

Applications of en papillote

Fish and seafood

The classic application: salmon, cod, sea bream, mussels. Fish is ideal for en papillote due to its short cooking time (12-18 min) and delicate structure that benefits from the gentle steam cooking. Pepin (La Technique, 1976) describes how volatile terpenes and esters in fish are better preserved during steam cooking than during direct pan-frying. Escoffier (1903): "la sole en papillote" as a classic preparation. Add lemon, fennel and fresh herbs for balanced flavor.

Vegetables and seasonal produce

Vegetables en papillote: zucchini, asparagus, fennel, tomatoes, bell peppers. Cut larger vegetables into equal pieces (1-2 cm) for even cooking. Add a drizzle of olive oil, salt, fresh herbs and optionally garlic. Cooking time depends on the vegetable: asparagus 15-18 min, zucchini 12-15 min. CIA (2011): add a tablespoon of liquid (wine, stock) for additional steam formation with vegetables that have little natural moisture.

Poultry and meat

Chicken and turkey (thin cuts, not whole poultry) are suitable for en papillote. The required core temperature of 75°C (NVWA, 2024) demands a slightly longer cooking time: a chicken breast of 150 g approximately 22-28 min at 190°C. Add aromatic vegetables (shallot, onion, carrot) for flavor depth. CIA (2011) warns: thick meat (tenderloin, rack of lamb) is not suitable for en papillote; overly thick pieces cook unevenly in the steam environment.

Auguste Escoffier, Le Guide Culinaire (1903); Jacques Pepin, La Technique (Crown Publishers, 1976); CIA, The Professional Chef 9th ed. (2011)

The science of en papillote

Steam formation and pressure in the packet

When heated to approximately 100°C, the free water in the product and the added liquid evaporates. The steam builds pressure in the sealed packet: with parchment paper, this is visible as the packet puffing up. This overpressure raises the cooking temperature slightly above 100°C, which shortens the cooking time. McGee (2004): the sealed environment maintains relative humidity at 100%, preventing the product from drying out.

Aroma retention

Volatile aromatic compounds (terpenes, esters, aldehydes) largely evaporate into the environment during conventional baking. En papillote traps these compounds: when the packet is opened at the table, all these aromas are released at once. Pepin (1976): cutting open the packet at the table is both technical (aroma dump) and theatrical.

Parchment vs. foil

Parchment paper is semi-permeable to moisture: a small amount of steam escapes, which makes the cooking time slightly longer. Aluminum foil is hermetically sealed: more pressure, slightly higher temperature, shorter cooking time (approximately 10-15% faster). For table-side presentation, parchment is traditional. CIA (2011): always use food-safe parchment paper (not regular paper: it burns).

Use only food-safe parchment paper or food-grade foil. Regular paper burns at 180°C. Exercise caution when opening the packet: the steam is extremely hot and can cause burns.

Step-by-step method

1

Cut parchment paper to size

Cut a sheet of parchment paper into the shape of a large heart (30-40 cm wide). Halve the sheet by folding it lengthwise and cut out a half-heart shape. When unfolded, a complete heart shape appears.
2

Grease and add a base layer

Lightly brush one half of the paper with olive oil or butter. Place a layer of thinly sliced vegetables (fennel, zucchini) on the oiled half as a base for the fish.
3

Add fish and aromatics

Place the fish fillet on the vegetable layer. Add a slice of lemon, fresh herbs (thyme, parsley), salt and pepper. A tablespoon of dry white wine or stock provides extra steam.
4

Seal the packet hermetically

Fold the paper over the fish. Starting at the pointed end of the heart, fold the edge over in overlapping pleats: each pleat over the previous one to create an airtight seal.
5

Cook in a preheated oven

Place the packet on a baking sheet in an oven at 190°C (convection 175°C). Cook for 12-18 min for fish fillet. The packet puffs up as steam forms: this is the sign of a correct seal.
6

Check and serve

Check the core temperature by inserting a probe through the paper or foil: 63°C for fish (NVWA). Serve the sealed packet directly at the table and let the guest cut it open for the aromatic experience.

HACCP and food safety for en papillote

Core temperature is not visible

The packet is sealed: doneness cannot be assessed visually. Always measure the core temperature via a probe through the paper or foil. Fish: 63°C, poultry: 75°C (NVWA, 2024). Cooking times in recipes are guidelines, not guarantees.

Steam burn risk

The packet contains hot steam under pressure at 100°C. Use oven mitts when removing from the oven. Warn guests when cutting open at the table: the released steam can cause burns. Always cut open carefully and away from the body.

Raw poultry: cross-contamination

Always prepare en papillote packets with raw poultry on a separate surface with separate utensils. Raw chicken contains Campylobacter. Wash hands thoroughly after contact. Core temperature of 75°C is mandatory (NVWA, 2024).

Cooking times and temperatures en papillote

Product	Weight	Oven temperature	Cooking time	Core temperature
Salmon fillet	150-200 g	190°C	12-15 min	63°C (NVWA)
Cod	150-200 g	190°C	14-18 min	63°C (NVWA)
Chicken breast	150 g	190°C	22-28 min	75°C (NVWA)
Asparagus	200 g	185°C	15-18 min	Tender
Zucchini	200 g	185°C	12-15 min	Tender
Mussels	300 g	200°C	8-10 min	Fully open

CIA, The Professional Chef 9th edition (2011); NVWA, Core Temperatures for the Hospitality Industry (2024)

Food cost and en papillote

Minimal fat usage: a thin layer of oil suffices, no deep-frying fat or large amounts of butter needed
Little weight loss: the sealed environment retains moisture in the product, less drying out than pan-frying
Parchment paper: approximately 0.03-0.05 euros per sheet, minimal contribution to food cost per portion
Presentation value justifies a higher menu price: en papillote is perceived as a special preparation by guests

Frequently asked questions

What is the difference between parchment paper and aluminum foil for en papillote?

Parchment paper is semi-permeable: a small amount of steam escapes, which makes the cooking time slightly longer but produces a lighter result. Aluminum foil is hermetically sealed: higher pressure, slightly shorter cooking time (10-15% faster). For table-side presentation, parchment is traditional and more theatrical. CIA (2011): both methods produce comparable results in quality.

How do I seal the packet hermetically?

Fold the edges of the paper over in overlapping pleats: start at the tip of the paper heart and work upward, with each pleat overlapping the previous one. For aluminum foil: fold the edges at least 2-3 times and press firmly. A properly sealed packet puffs up in the oven: this is the sign of a correct seal.

Can I prepare the packets in advance?

Yes, an excellent mise en place technique. Prepare the papillotes up to 4 hours in advance and store them covered in refrigeration at 4°C. For service, remove from refrigeration and cook directly in the oven. NVWA: add 2-3 minutes extra cooking time for refrigerated product, but always verify the core temperature.

Which fish is most suitable for en papillote?

Firm, not too thin fish fillets are ideal: salmon fillet (150-200 g), cod, sea bream, turbot. Thin fish species like sole are less suitable: they cook too quickly and become dry. Escoffier (1903) describes "sole en papillote" as the classic, but in the modern professional kitchen, salmon is the most commonly used choice due to its more robust structure.

How do I know when the packet is done?

Primary: measure the core temperature via a probe through the paper or foil. Fish: 63°C (NVWA, 2024). Secondary: with parchment paper, the packet is puffed up and lightly browned (not burned). Always allow a few extra minutes if in doubt: fish at 65-68°C is still juicy and safe.

Why can regular paper not be used?

Regular paper (such as newspaper or writing paper) has an ignition temperature of approximately 230°C. In a 190°C oven, this seems safe, but local temperature spikes above 230°C can occur. Moreover, regular paper contains ink, chemical treatments and adhesives that can release toxic substances when heated. Use only food-safe parchment paper (silicone-coated).

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Informational disclaimer

The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.

Professional responsibility

Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.

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Sources and legal information

Auguste Escoffier — Le Guide Culinaire (Flammarion, 1903; reprint Wiley, 2011)
Harold McGee — On Food and Cooking (Scribner, 2004) — steam cooking and aroma retention
CIA (Culinary Institute of America) — The Professional Chef, 9th edition (Wiley, 2011)
Jacques Pepin — La Technique (Crown Publishers, 1976)
NVWA — Core Temperatures and Food Safety Guidelines for the Hospitality Industry (2024)