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Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (756)  •  Print version Print this recipe (126)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sand Dab Or Rex Sole En Papillote
What You Need:
  • 3 tablespoons butter, cut into small bits, plus 4 tablespoons butter, softened
  • 12 firm fresh mushroom caps, each about 1 inch in diameter, wiped with a dampened towel
  • 8 four-ounce sand dab or rex sole fillets, skinned, or substitute 8 four-ounce skinned fillets of any firm white-fleshed fish
  • 2 teaspoons salt
  • ¼ teaspoon ground white pepper
  • 16 thin strips of boiled ham, ¼ inch thick, about 6 inches long and ½ inch wide
  • 2 teaspoons finely cut fresh chives
  • 2 teaspoons finely chopped fresh parsley

  • How To Cook:
    1. Preheat the oven to 450. In a heavy 8- to 10-inch skillet, melt the butter bits over moderate heat. When the foam begins to subside, add the mushroom caps.

    2. Turning the mushrooms frequently with a slotted spoon, cook them for 3 to 4 minutes, or until they are delicately browned on both sides. Remove the skillet from the heat and set the mushroom caps aside.

    3. With scissors cut four large hearts about 11 inches long and 15 inches wide out of parchment paper. Then, with a pastry brush, spread 1 tablespoon of the softened butter evenly over one side of each of the four paper hearts.

    4. Pat the fish fillets completely dry with paper towels and season them with the salt and white pepper. To assemble each papillote, place two fillets on the buttered side of a paper heart and arrange four ham strips side by side over the fish. Sprinkle ½ teaspoon of the chives and ½ teaspoon of the parsley on the ham and set three of the mushroom caps on top.

    5. Fold the paper over the fish so that the edges of the heart meet. Starting at the upper end of the fold, seal the edges by crimping them together at ½-inch intervals.

    6. Before crimping the point of the heart, open the seam slightly and insert a drinking straw. Blow through the straw to inflate the papillote, then quickly crimp the bottom point closed.

    7. Arrange the papillotes side by side on a baking sheet and bake in the middle of the oven for 12 minutes. The paper should turn a golden brown. Serve the papillotes at once, opening the paper at the table.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Mushrooms
    Main Ingredient » Meat & Poultry » Ham
    Dish » Main Course

     





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