WEEKDAYS 1e|12c|p

Fish En Papillote by Michael Symon

542 fish en papillote
Cooking your fish in a parchment pouch really seals in the moisture and flavor
skill level
Easy
time
1-30min
servings
2
cost
$
Contributed by :
Fish En Papillote Recipe: Cooking your fish in a parchment pouch really seals in the moisture and flavor
share
ingredients
  • 2; 6 ounce pieces of Fluke or Cod
  • 1 dozen Littleneck or Cherrystone Clams; cleaned
  • 2 ounces Dry White Wine
  • Salt
  • Compound Butter
  • 1/2 cup Unsalted Butter; softened
  • 1 ounce Dry White Wine
  • 2 tablespoons Soy Sauce
  • 1 small Shallot; minced
  • 2 inch piece fresh Ginger; peeled & micro planed
  • 1/2 Orange; zest & juice 
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat your oven to 400 °F.
  • 2
    1/2 cup Unsalted Butter; softened
    1 ounce Dry White Wine
    2 tablespoons Soy Sauce
    1 small Shallot; minced
    2 inch piece fresh Ginger; peeled & micro planed
    1/2 Orange; zest & juice
    Make the Butter: In a medium mixing bowl combine all of the ingredients listed under Compound Butter. Set aside.
  • 3
    2; 6 ounce pieces of Fluke or Cod
    1 dozen Littleneck or Cherrystone Clams; cleaned
    2 ounces Dry White Wine
    Salt
    Fold two 24-inch lengths of parchment paper in half crosswise cut into a half-heart shape, and open. Place 1 piece of Fish on one half of each piece of parchment and season with Salt. Place 6 Clams around each piece of Fish then add about 2 tablespoons of the Compound Butter to each. Pour 1 ounce of White Wine in then fold the other half of parchment along the crease, covering the ingredients.
  • 4
    Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal. The paper will puff during cooking, so make sure the seams are tightly sealed. Repeat process to make the second packet.
  • 5


    Place the packets on a baking sheet and bake for 12-15 minutes, until the Fish is cooked through and the Clams have opened. Remove from the oven, cut open and serve immediately!

    **With the left over compound Butter, roll it in to logs in plastic wrap then freeze. Slice off pieces as you need it. **

    Helpful Tips:
    1. Fish en papillote means fish in parchment.
    2. Fish should smell like fish when you buy it. When the fishmonger touches it, it should spring back.
    3. Make compound butters ahead of time and freeze for a later time.
    4. Use any delicate white fish for this recipe.
    5. To tell if it’s done, the clams should open up.
    6. Garnish this with fresh herbs or some more zest.

 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes