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en Papillote The classic method is to cut a heart shape of paper and fold in a papillote, a name that derives from papillon, French for butterfly. An easier option is a rectangle or a square that suits the shape of the food - and is easier to seal (no scissors needed). For each serving, tear off a 15-inch (38-cm) square of Chefs Select Parchment Paper. Fold in half to create a crease, then open up. Fish En Papillote Place a 6 oz (150 g) fish fillet (fresh or thawed), on one side of crease. Types of fish - salmon, halibut or any white-fleshed fish - cod, sole, orange roughy are ideal and interchangeable. Top with some thinly sliced or julienned vegetables - zucchini or thin stalks of asparagus, carrots, mushrooms or green onions. Season with a pinch of fresh or dried herbs - dill weed, tarragon, thyme, parsley and chives are a natural with fish. Add a tablespoon of freshly squeezed lemon juice, white wine, fish or chicken broth or water, and a pinch of salt and pepper. Fold edges together, then tightly fold in the edges, crimping around all sides to seal packets completely. Place on baking sheet. Bake in preheated 400°F (200°C) oven for 15 minutes or until fish flakes easily with a fork. Place each packet on dinner plate and serve immediately. Try these variations: Provencal - Top fish with chopped tomato, a little minced onion, garlic, sprinkle of dried tarragon, chopped fresh parsley and a squeeze of lemon. Thai One On: Sprinkle fish with minced fresh ginger, garlic, green onion, fresh coriander leaves, a little Oriental hot chili paste (to taste) and a squeeze of lime. Couldn't Be Quicker Cajun - Sprinkle 2 tsp Cajun seasoning mix over catfish fillets, and squeeze a little lemon juice over top. In a hurry? Place packet(s) on a microwavable dinner plate. Microwave 1 packet at high for 2 minutes; 2 packets for 4 minutes or until fish is opaque. Expand Your Recipe Repertoire While fish is a classic for this type of cooking, as it is well suited to moist cooking methods; boneless, skinless chicken breasts or a mixture of vegetables can be cooked with equal ease. |
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