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Center for Kosher Culinary Arts: How to Make Fish ‘En Papillote’

Chef Avram Wiseman demonstrates to CKCA professional program students how to make fish 'en papillote,' which is a steaming method. An uncooked fish fillet is placed onto a piece of parchment paper with vegetables, lemon juice, butter and fresh herbs, and wrapped tightly. The paper is then placed in a hot oven for six or seven minutes. For more information about the Center for Kosher Culinary Arts, visit www.kosherculinaryarts.com.

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