Once again Wednesday and for the first time in a few weeks, I am ready to publish another Wednesday recipe and etiquette poll.
No, I am not telling you to eat hair curlers (papiljotter in Swedish means hair curlers). The recipe is dedicated to Marianne in Cairo, who a few months ago* wrote a blog post complaining about the blandness of cooking fish in aluminium foil in the oven… O and I love making fish “en papillote”, the French name for what my parents call “fish in foil” (fisk i folie) and which they always do on the barbecue in the summer (my father loves this kind of cooking as he doesn’t have to clean the grill afterwards). In France this kind of dishes used to be made in paper instead of foil, hence the name which refers to the curling paper in French.
I hope that this recipe won’t prove to be bland – I have been experimenting with different ingredients, for example we think that it is better to make the dish with thick pieces of fish, i.e not tilapia and other thinner types of fish, and this is our favourite. It might even be served for dinner tonight again!
Fish en papillote
O’s spicy olive oil (or another spicy olive oil / use extra spices, such as chilli or cayenne pepper, garlic and some herbs)
1 potato per person
1 lemon; juice and peel
4-6 shrimps per person / peeled
1 thick piece of a white fish, such as cod, per person
salt & pepper
Turn the oven to 250 degrees C / 480 F.
Thinly slice the pototoes, tomato, and onion into slices, and the carrot into thin sticks. Spread a little oil on one large piece of aluminium foil per person. Layer the ingredients – first potato slices, add a little more oil and salt & pepper, the fish and then the carrot sticks, onion (generous amounts if you like onion), shrimp and tomato slices. Squeeze lemon juice on top as well as adding some grated lemon peel. Finally sprinkle fresh dill and olive oil over the quite high stacks of fish and vegetables. Close the aluminium wraps and cook in the oven until the fish is ready – 20-30 minutes.
NB. Be generous with the amounts of olive oil, it really makes a difference in flavour, especially if using a spicy oil! In this household we always use olive oil in abundance as is the Spanish way ;-)
The etiquette question can seem extremely silly, but my French friend S and I were actually discussing this on Saturday while eating some bananas and standing on the street (or rather pavement) waiting for our ride to the beach. I made the comment that a mutual friend of ours told me once that she would never eat a banana in public – or at least not biting directly from the fruit. We both agreed that it seems so silly – some kind of paranoia about other people’s dirty minds…
Coincidentally, I read some banana etiquette advice of Margareta Ribbing (etiquette expert in a Swedish newspaper) on Monday in which she wrote that in a formal environment you peel and cut the banana with a knife. However, notice the formal environment, where I guess you would eat any kind of fruit cut up in small pieces… She continues her advice by mentioning that in other situations, you can do what the majority of people would do – peel down and take a bite!
How do you eat a banana in public?
*) Well, time flies – it was actually in October last year that she published her competition to find a good fish recipe!