Mackerel en Papillote

Portions: 1

Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

1

1

Mackerel fillet, 4 oz

(125 g) (see note)

2 tsp

10 mL

Melted butter

to taste

to taste

Salt

to taste

to taste

White pepper

2 tsp

10 mL

Chopped parsley

pinch

pinch

Dried marjoram

1 tsp

5 mL

Very finely chopped

shallots,

2

2

Thin lemon slices

Per serving:

Calories, 290; Protein, 20 g; Fat, 23 g (71% cal.); Cholesterol, 85 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 150 mg.

Per serving:

Calories, 290; Protein, 20 g; Fat, 23 g (71% cal.); Cholesterol, 85 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 150 mg.

Note: Pompano or bluefish may be used.

Variation_

Instead of the parsley, shallots, and lemon slices, top fillets with a thin layer of Duxelles (p. 558).

1. Cut out a piece of parchment in a heart shape, as shown in Figure 15.3. (Foil may be used instead of parchment.) The piece must be big enough to hold the fish and still have room for crimping the edges. Oil the parchment and place on the workbench oiled side down. (If using foil, place it oiled side up.)

2. Place the fillet on one side of the heart. Brush with melted butter and sprinkle with salt, pepper, parsley, marjoram, and chopped shallot, Lay the lemon slices on top.

3. Fold and crimp the parchment, as shown in the illustration, to enclose the fish tightly.

4. Place the folded package in a sauté pan or, if several orders are being done at once, on a sheet pan. Set on the range to start the cooking.

5. As soon as the paper begins to puff, place the pan in a hot oven (450°F/230°C). Bake until the parchment is puffed and browned, about 5-8 minutes. (If the paper doesn't brown, you may run it under the broiler for a second.)

6. Serve immediately. The parchment should be cut open in front of the customer.

Figure 15.3 Preparing foods en papillote.

(a) Cut out a heart-shaped piece of parchment by folding a (b) Place the fish fillet or other item plus any sauce, topping, parchment sheet in half and cutting half a heart from the or seasoning, on one side of the heart.

folded side. Oil or butter the parchment and place on the work surface, oiled side down.

(a) Cut out a heart-shaped piece of parchment by folding a (b) Place the fish fillet or other item plus any sauce, topping, parchment sheet in half and cutting half a heart from the or seasoning, on one side of the heart.

folded side. Oil or butter the parchment and place on the work surface, oiled side down.

(c) Fold over the other half of the heart. Starting at the top of the fold, make a small crimp in the edges as shown.

(d) Continue crimping around the edge. Each crimp holds the previous one in place.

(e) When you reach the bottom of the heart, fold the point under to hold it in place. The papillote is now ready for cooking.

(c) Fold over the other half of the heart. Starting at the top of the fold, make a small crimp in the edges as shown.

(d) Continue crimping around the edge. Each crimp holds the previous one in place.

(e) When you reach the bottom of the heart, fold the point under to hold it in place. The papillote is now ready for cooking.

Continue reading here: Steamed Sea Bass with Garlic and Ginger

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