The Chew Cooking Class: Michael Symon Fish En Papillote Recipe


The Chew Cooking Class: Valentine’s Day

Class was in session for young lovers on The Chew’s Valentine’s Day Cooking Class show, as Michael Symon showed how to make Fish En Papillote (fish in parchment) and Mario Batali prepared a Coq Au Vin recipe.

Michael’s students were all men who wanted to give their Valentines a delicious, homemade Valentine. Symon said this is a dish that anyone can make, from beginner to expert. He also promised that it would not leave that lingering fishy smell all over your house.


The Chew: How To Buy Fresh Fish

The Chew Cooking Class: Michael Symon Fish En Papillote Recipe

Michael Symon showed The Chew’s Cooking Class how to prepare a romantic, thoughtful Fish En Papillote Recipe, for Valentine’s Day or a special date night.

When you buy fish, it should smell like fish, not cucumber water or bleach, for example. You can ask the fishmonger to touch the fish. If it’s fresh, it should be elastic and bounce back, not leave an indentation.

Michael also said that compound butters are a great thing to use, because you can make them in big batches and customize them with your favorite spices and flavors. Store and freeze the leftovers for another recipe.


Michael Symon: The Chew Fish En Papillote Recipe Ingredients

  • 2 6-oz pieces Fluke (or use Cod)
  • 2 oz Dry White Wine
  • 1 dozen cleaned Littleneck Clams (or use Cherrystone)

Compound Butter Ingredients

  • 1/2 cup softened Unsalted Butter
  • 2 tbsp Soy Sauce
  • 2” peeled, grated fresh Ginger
  • 1 oz Dry White Wine
  • 1 minced Shallot
  • Zest & Juice of 1/2 Orange

The Chew: Michael Symon Fish En Papillote Recipe Directions

  1. Preheat the oven to 400 F.
  2. Combine butter ingredients in a mixing bowl and reserve.
  3. Fold two 24” parchment sheets in half. Cut them into a half heart and open them up.
  4. Place a piece of fish on one half; salt.
  5. Arrange half a dozen clams around the fish, adding a couple tablespoons of compound butter to each one.
  6. Pour an ounce of wine on top.
  7. Fold parchment along the crease to cover everything up.
  8. Seal the edges by making overlapping folds.
  9. Twist the last two inches carefully to secure and seal.
  10. Repeat this process to make more fish packets.
  11. Arrange sealed packets on a baking sheet and bake for 13-14 minutes.
  12. Fish should be cooked through and clams should open.
  13. Take out of oven, open the packets, and serve right away.


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