An article on the art of ice from New York Magazine, with some exceptionally gorgeous and elegant examples of an underrated element of the dining experience.

Fish en papillote is like one of the coolest ways to cook anything, and seriously underrated. It’s like steaming but a) way cooler, b) way tastier, and c) fancy cuz it’s french.

snapper rubbed with herbs de provence, served over bebeh bok choy
1 snapper filet, skin side scored so it does not curl
1 pat of unsalted butter, room temp preferably
5 or 6 smashed cloves of garlic
generous pinch of herbs de provence
freshly ground pepper
big pinch of kosher salt
4 thick slices of lemon
splash of dry white wine
1 or 2 baby bok choys

Pluck the baby boks from their cute little core and lay them out flat as a sort of bed for the snapper, tucking a few of the smashed cloves around it. It’s imporant to score the skin of the fish, because in the oven it will shrink, and cause the whole filet to curl, and that will be not as pretty, and possibly make it cook unevenly. Lay it out over the boks, and then spread the butter evenly over the surface. Sprinkle first the salt, and then the pepper and herbs de provence; be generous with the salt, the fish needs it. Lay out the rest of the garlic, then the lemon slices atop the fish, and then just pour a little splash of the wine over the whole thing for some added moisture.

Seal up the whole affair, and toss into the oven (I usually do around 440 degreez) for about 15 minutes, until the paper starts to turn a little brown. Be careful when you are opening the pouch, if you are dumb and overeager like myself, the steam from inside will burn your fat little fingers.

This picture isn’t the most appetizing, but I ain’t no food photographer. Cry about it.