Servings: persons
Fish en Papillote
Fish en Papillote (Fish in Papillote).Cooking something "en papillote" means wrapping the item in a small, completely sealed package so that all juices and flavors are preserved.
Equipment
- Cutting Board
- Chef'S Knife
- Frying Pan
- Pot
Ingredients
- 800 gram White fish firm fish fillets - it can easily be up to 900 grams.
- 2 pcs. Shallots 1 if it is large
- 3 pcs. leek 2 if they are big
- 3 pcs. fennel 2 if they are big
- 16 pcs. Asparagus green, 12 if they are big
- 16 pcs. Potato small
- 40.5 gram Olive Oil
- 4 pcs. Dill Sprigs
- 8 slices Lemon thin slices
- 200 gram Noilly Prat or dry white wine
- 30 gram Pernod
- Salt and Pepper
- Olive Oil
Instructions
- The recipe requires 4 large pieces of baking paper:
- Salt the fish for 15-20 minutes.
- Clean the fennel and cut it into small cubes.
- Finely chop the shallots.
- Sauté the shallots and fennel in oil in a pan until they are somewhat tender.
- Season with a few splashes of Pernod, salt, and pepper, and let the mixture cool slightly.
- Boil the potatoes in salted water for about 8-10 minutes.
- They should not be fully tender.
- Snap the bottom off the green asparagus.
- Cut four pieces of baking paper, each about 50 cm in length.
- Fold them in half and draw half a heart on each (see video).
- Place a couple of spoonfuls of sautéed fennel on the baking papers and top with a piece of fish.
- Add a few slices of lemon and a sprig of dill on top.
- Towards the fold, place 4-5 asparagus stalks and around the edge, 5-6 small potatoes.
- Sprinkle with a little Noilly Prat or white wine, drizzle with a bit of olive oil, and then fold the papillotes tightly all the way around so they are securely closed (see video).
- Bake the packages in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) for about 10 minutes and serve immediately.
