I can't remember the last time I saw something prepared en papillote on a menu, but I can recall the first time I experienced this dramatic presentation. It was at Broussard's on Conti Street in the ...
"Chef Paul Prudhomme's Louisiana Kitchen" includes this note: Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to ...
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