Air-Fried Seafood en Papillote
by Val CucinaAir-Fried Seafood en Papillote
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Papillote is a cooking technique to cook food wrapped in oiled or parchment paper in French cuisine. Normally done in the oven, we find the air fryer is an even better solution.
Seafood or vegetable “en papillote” is a nutritious way of producing moist and tender meals, with quicker cooking time and easy clean ups.
The parchment paper is able to heat and steam the food during cooking and, in the process, seal in flavors of the food.
Aluminum foil can also be used for an “air-fried papillote” dish also, using aluminum foil to wrap meat with vegetable can produce amazing meal solutions in the Val Cucine Air Fryer, something not possible with a microwave oven.
Ingredients
- One piece of good quality fish, about 8oz., with or without skin
- 2 prawns, with or without shell
- Clams or mussels, scrubbed and rinsed (optional)
- ½ lemon, thinly sliced
- ½ head of fennel bulb, sliced crosswise
- 3-4 pieces of heirloom tomato
- 2 small fingerling potatoes, halved
- 5-6 oil marinated olives, black or green
- 4 sprigs of fresh dill
- A tablespoon of good quality olive oil
- Coarse salt & freshly grounded black pepper
Directions
- Set “air fry” function to “A4”; set temperature to “350F”; set timer to “20” minutes; place cooking basket in the middle of the air fryer when cooking; preheat the air fryer;
- Slice the fennel bulb on a slicer to 1/8-inch slices, enough to cover the bottom of the parchment paper or aluminum foil;
- For best result is to actually use both by placing the parchment paper on top of the aluminum foil and then fold both the parchment paper and the aluminum foils individually so there is a tight seal when air frying;
- Drizzle olive oil on the parchment paper and then a pinch of salt over the oil;
- Place the sliced fennel on top of the olive oil, then place the fish on top of the fennel;
- Now place the lemon slices over the fish;
- Surround the fish with the potato and the heirloom potato; and the clams or mussels if preferred (If the clams & mussels are not very fresh, you might consider cook them separately and add to the papillote later);
- Place 2 sprigs of the fresh dill (or any other fresh herbs if you like) and seal the package;
- If you use both parchment paper and aluminum foil, seal each individually to get better steaming results;
- Place the papillote package in the “air-fry basket”, place the basket in the middle of the Val Cucine Air Fryer and cook for 18-20 minutes;
- Cooking time is dependent on the amount of seafood and the thickness of your fish in the papillote package;
- The more seafood stuff, the longer the cooking time required;
- When the “seafood papillote” is finished, open the package, replace the cooked dill with fresh sprigs, drizzle a little olive oil over and squeeze a little lemon juice;
- Add salt and black pepper and serve;
- In France, “papillote” is often served in the parchment paper they are cooked in. We would encourage you to do the same, it is a beautiful meal visually.
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