White Fish Fillet en Papillote with Cream of Lemon Sauce
Ingredients:
- 4 fillets of white fish (turbot, sole, halibut, fluke, etc.) approx. 120 gm each
- Dash of white wine
- 2 carrots
- 2 zucchinis
- 1 red pepper
- 2 onions
- Basil
- Dash of soya sauce
- 4 tablespoons (60 mL) créme fraiche, Devon cream or thick sour cream
- Juice of 1 fresh lemon
- Olive oil (enough to coat bottom of wok or skillet)
- Pinch of salt, preferably fleur de sel
Preparation Instructions:
- Preheat oven to 400°F (200°C)
- Cut all vegetables into fine strips
- In a wok or skillet, preheat olive oil and add vegetables
- Sauté for 2 to 3 minutes, adding salt, pepper and soya sauce
- Remove from stove
- In a bowl place 4 tablespoons of créme fraiche and add freshly squeezed lemon juice, making sure the cream stays thick in texture
- Place the thinly sliced vegetables into a Culinary Parchment Cooking Bag (one bag can be used to cook 1 to 2 servings)
- Place the fillet of turbot on top of the vegetables, adding a pinch of salt on top
- Add a dash of white wine with 1 tbsp of lemon cream and a basil leaf on top of the turbot
- Close the bag by folding 3 to 4 times, crimping to seal
- Place bag(s) on a cooking tray and bake for 10 to 12 minutes
Serves 4.
A visit with Chef Fabrice Morel in Aubeterre sur Dronne, France, sharing the secrets of “en papillote” cooking with Paperchef’s Culinary Parchment Cooking Bags as he prepares a delicious seafood dish.
Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.
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