Papillote Of Seafood Recipes

FISH EN PAPILLOTE

Fish en Papillote image

Provided by Melissa d'Arabian : Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4-ounce) sole fillets, hake, flounder or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Steps:

Preheat oven to 375 degrees F.
In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

PAPILLOTE OF SEAFOOD

Papillote of seafood image

For the ultimate dîner à deux, dip into Jean-Christophe Novelli's dramatic seafood dish

Provided by Jean Christophe Novelli

Categories Dinner, Treat

Time 40m

Number Of Ingredients 14

Ingredients

2 splashes of olive oil
1 red onion , halved and cut lengthways into slim wedges
2 spring onions , finely sliced on the diagonal
2 baby fennel bulbs (or 1 small regular one), finely sliced on the diagonal
a nugget of fresh root ginger , peeled and very thinly sliced
1 stalk of lemongrass , finely sliced on the diagonal
2 star anise
a small handful of fresh coriander , roughly chopped
1 garlic clove , finely chopped
600g bag mussels , scrubbed
140g shelled raw tiger prawns , defrosted if frozen
about 100ml/3½ fl oz white wine
about 3-4 tbsp coconut milk
two 30 x 42cm sheets of non-stick baking parchment (approx A3 size) and string

Steps:

Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.
Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine - just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open - if they're not, put the pan back on the heat for a few seconds until they are.
Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.
Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes - just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.

Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.09 milligram of sodium

FISH EN PAPILLOTE

Fish en Papillote image

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 11

Ingredients

Zest from 2 limes, finely shredded
3 limes, juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chiles, halved
4 fillets (6 ounces each) black bass, halibut, or striped bass
4 heads baby bok choy (or 1 large head, quartered)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

Steps:

Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

DILLED SEAFOOD EN PAPILLOTE

Dilled Seafood en Papillote image

For the opener, spread butter and prepared horseradish on thin baguette rounds, and top them with bay shrimp. Boil small red potatoes and green beans to have alongside the seafood.

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

Ingredients

1 8-ounce skinless salmon fillet
4 ounces bay scallops
3 tablespoons thinly sliced green onion
4 teaspoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons fresh lemon juice
4 teaspoons butter
Lemon wedges

Steps:

Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.

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