Cooking en papillote (in a sealed parcel) gently steams the pipis with fresh fennel, chilli, lemon and white wine, allowing every ingredient to infuse the delicate seafood with flavour. It’s an elegant yet effortless dish, perfect for entertaining, whether cooked on the barbecue or in the oven.
Ingredients
- 1 kg Goolwa PipiCo Fresh Pipis
- ½ small fennel bulb, finely sliced
- ½ red onion, finely sliced
- 1 long red chilli, deseeded and finely sliced
- 1 lemon, quartered and finely sliced
- ⅓ cup flat-leaf parsley leaves
- ⅓ cup extra virgin olive oil
- ⅔ cup white wine
- Freshly ground black pepper
Method
- Preheat a barbecue to high heat or preheat the oven to 220°C (200°C fan-forced).
- Cut four large sheets of aluminium foil (approximately 40 cm long) and line each with a sheet of baking paper.
- In a large bowl, combine the fennel, red onion, chilli, lemon and parsley.
- Divide the Goolwa PipiCo Fresh Pipis evenly between four bowls or portions. Toss each portion with one-quarter of the fennel mixture.
- Place each portion in the centre of a prepared foil and baking paper sheet. Drizzle each parcel with 1 tablespoon of extra virgin olive oil and 2 tablespoons of white wine, then season with freshly ground black pepper.
- Fold the baking paper and foil over to completely enclose the pipis, sealing the edges well while leaving enough space inside the parcel for the shells to open during cooking.
- Place the parcels on the barbecue, close the lid and cook for 8 to 10 minutes, or until the pipis have opened.
Alternatively, bake the parcels in the preheated oven for approximately 10 minutes, or until the pipis have opened. - Carefully open each parcel at the table to release the fragrant steam and serve immediately with crusty bread.
To Serve
- Crusty bread
- Extra lemon wedges, if desired
Cook’s Tip: Cooking en papillote traps steam and concentrates flavour, creating its own aromatic cooking liquor inside each parcel. Open the parcels carefully at the table to enjoy the wonderful aroma as the steam escapes.
