See Also: Fish in Papillote(recipes)
papillote(dictionary)
Papillote (en)(recipes)
Salmon en Papillote(recipes)
Prawn spaghetti en papillote(recipes)
Chicken breasts en papillote with broad beans(recipes)
Sea bream en papillote with lemon, white wine and dill(recipes)
hog-fish(dictionary)
fish(encyclopedia)
fish fry(dictionary)

Fish in Papillote (recipes)


Serves 6



6 boneless trout fillets (6-8 oz. each)

water

dry white wine

¼ lb. butter or margarine

½ lb. mushrooms, sliced

⅓ cup finely chopped shallots

⅓ cup all-purpose flour

¼ cup whipping cream

¼ lb. each small cooked shrimp and shredded crabmeat



Poaching liquid: combine 1 quart water; 1 large onion, sliced; 6 whole black peppers; 2 whole allspice; 1 bay leaf; 1 teaspoon salt; and ½ cup dry white wine. Cover and simmer 20 minutes. Strain; discard onion and spices.



6 pieces parchment paper (each about 15x15 inches)







Pour poaching liquid into a wide frying pan and bring to a simmer. Add fish fillets in a single, uncrowded layer. Liquid should barely cover fish; add equal parts water and wine to pan if needed. Simmer, covered, until fish feels firm and is almost done, about 5-6 minutes for ¾” thick fillets. Lift fillets from the liquid, set aside. Boil liquid, uncovered, until reduced to 2½ cups, set aside.



Melt 2 tbsp. butter over medium heat; add the mushrooms and cook until lightly browned. Remove mushrooms, reduce heat to low and add 4 more Tbsp. butter to pan; add shallots and cook, stirring, until soft. Add flour and stir until bubbly; do not brown. Remove from heat and gradually stir in reserved poaching liquid. Cook, stirring, until thickened; stir in cream and mushrooms. Let cool.



Fold each piece of parchment paper in half and cut into a heart shape about 11” long and 14” wide.



Melt remaining 2 Tbsp. butter. To assemble entrée, open each paper heart and lightly brush with butter. Place a fillet lengthwise alongside the center crease of each heart. Top with shrimp/crab mixture and finally with sauce. Fold the heart over & crimp the edges together. Place on cookie sheet. Brush tops of heart lightly with melted butter. Cool and chill if made ahead. Bake, uncovered, in a 450° oven until paper lightly browns, 7-10 minutes. If chilled bake in a 400° oven about 20 minutes.



To serve, cut a cross in the top of each packet to release steam.