EN PAPILLOTE
Provided by Kelsey Nixon
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside.
- Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper.
- Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter.
- Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
- Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve.
- En Papillote Variations:
- Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
- Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
- Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming.
TURBOT WITH BROWN BUTTER AND CAPERS
Steps:
- Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
- Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
- Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.
TURBOT EN PAPILLOTE
Steps:
- Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
- In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
- Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
- Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
- To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
- Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
WHOLE TROUT EN PAPILLOTE
Steps:
- Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
- In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.
TROUT EN PAPILLOTE
En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
- Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
- Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.
Nutrition Facts : Calories 262 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
More about "turbot en papillote recipes"
TURBOT EN PAPILLOTE RECIPE - GREAT BRITISH CHEFS
Web Sep 26, 2017 Preheat the oven to 180°C/gas mark 4. 7. Brush the outside of the parchment circles with egg white and fold the paper over to seal …
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
TWO OLIVE TURBOT SAUCE | METRO
Web Preheat barbecue to medium. Cut one sheet of aluminum foil and one sheet of parchment paper to make a papillote. Place all sauce ingredients and seal tightly. Place papillote on barbecue grill and cook 8 to 10 minutes. …
From metro.ca
From metro.ca
BAKED FISH EN PAPILLOTE, MEDITERRANEAN-STYLE (TUTORIAL)
Web Jul 29, 2020 Heat the oven to 425 degrees F. Season the fish with kosher salt and pepper on both sides. Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup …
From themediterraneandish.com
From themediterraneandish.com
PAPILLOTES DE TURBOT AUX LéGUMES - RECETTE ET REMèDE …
Web Jul 28, 2020 Préchauffez le four à 170°C. Disposez au centre de chaque carré un filet de turbot et une rondelle de citron. Assaisonnez de sel et de poivre du moulin. Répartissez l’ensemble de la garniture de légumes …
From grands-meres.net
From grands-meres.net
TURBOT RECIPES - BBC FOOD
Web Preparation. Try turbot fillets steamed, poached or grilled and served with a simple parsley or hollandaise sauce. Some French chefs lovingly sauce the turbot with lobster or mousseline.
From bbc.co.uk
From bbc.co.uk
HOW TO COOK TURBOT - GREAT BRITISH CHEFS
Web To know when turbot is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch. The flesh should also feel springy. Baking or roasting turbot whole is one of …
From greatbritishchefs.com
From greatbritishchefs.com
TURBOT FILLETS WITH HERBS AND CITRUS EN PAPILLOTE | METRO
Web Preheat the oven to 180°C (350°F). Pat fish dry to remove excess moisture. Brush the turbot filets with the oil. Place the citrus slices on a 4 sheet of aluminum foil and cover with the fish. Add the remaining ingredients. …
From metro.ca
From metro.ca
TURBOT EN PAPILLOTE
Web Jan 1, 2004 Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and …
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 195 per serving
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 195 per serving
TROUT EN PAPILLOTE WITH WHITE WINE, DILL AND LEMON RECIPE
Web Method. Preheat the oven to 180C/350F/Gas 4. Using a sharp knife, score the skin of the trout diagonally at 2cm/½in intervals. Cut a sheet of foil about 30cm/12in square and lay …
From bbc.co.uk
From bbc.co.uk
FILETS DE TURBOT EN PAPILLOTE - RECETTE PTITCHEF
Web Ciseler une échalote très finement par dessus. Saupoudrer un peu de persil frais, et quelques baies roses. Couper quelques tomates cerise en 2 et les poser sur les filets. …
From ptitchef.com
From ptitchef.com
ASTRAY RECIPES: TURBOT EN PAPILLOTE
Web Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is …
From astray.com
From astray.com
TURBOT FILLETS WITH HERBS AND CITRUS EN PAPILLOTE | METRO
TURBOT WITH PRAWNS RECIPE - GREAT BRITISH CHEFS
Web 12. Preheat a deep-fat fryer to 180°C. Deep-fry the prawn crackers until light and crispy, then drain well on kitchen paper. 13. Remove the fennel from the braising liquid and add …
From greatbritishchefs.com
From greatbritishchefs.com
TURBOT EN PAPILLOTE RECIPE | EAT YOUR BOOKS
Web Save this Turbot en papillote recipe and more from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood to your own online …
From eatyourbooks.com
From eatyourbooks.com
TURBOT WITH VEGETABLES EN PAPILLOTE RECIPE | EAT SMARTER USA
Web 1. Preheat the oven to 180C °. 2. Rinse and halve bell peppers, remove seeds and ribs and cut lengthwise into strips. 3. Peel carrot and cut lengthwise into thin slices, then cut into …
From eatsmarter.com
From eatsmarter.com
TURBOT EN PAPILLOTE WITH SORREL RECIPE | GOOD FOOD
Web Method. 1. Melt the butter in a saucepan and add the onion. Cook for 10 minutes, or until softened but not browned, stirring now and then. Pour in the wine and stock and bring to …
From goodfood.com.au
From goodfood.com.au
TURBOT COOKED EN PAPILLOTE WITH LEEKS, CèPES & CHAMPAGNE
Web Method. Mix together the shallots, leek and spinach. Cut 4 squares of baking parchment measuring approximately 30cm by 30cm and lightly oil the centre with a little olive oil. …
From barandkitchenmagazine.com
From barandkitchenmagazine.com
You'll also love
Related Search