Recipe of the Week: Herb Crusted Fillet ‘En Papillote’ with Vegetables and Citronette Reduction Sauce
Cooking “en papillote” in paper is a classic French method that creates moist and tasty fish every time. I like to use this method for delicate fish fillet, like sole, walleye or trout, since it keeps the fish’s delicate flesh intact. Together with vegetables, it makes the perfect dish for company since it can be prepared ahead and cooked at the last minute once company arrives. Serves eight. (Chef tip: Marinating your fish fillet for 30 minutes adds a great flavor.)
Parchment paper, cut into eight heart-shaped pieces
1/4 cup extra-virgin olive oil, to coat parchment paper
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 fish fillets, rinsed and patted dry
1 teaspoon fresh oregano, chopped
1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh chives, chopped
1/4 cup green onion, sliced
1 clove garlic, minced
1 tablespoon fresh lemon juice and zest
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 carrots, peeled, sliced and blanched
1 yellow or red pepper, sliced and blanched
1 cup broccoli, florets only, blanched
SAUCE FOR PAPILLOTE:
1/4 cup fresh orange juice
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon Acacia honey
2 teaspoon fresh lemon juice and zest
1 teaspoon Dijon mustard
Preheat the oven at 350°F. Place all sauce ingredients in a food processor and process until smooth. Place sauce ingredients in a heated saute pan and reduce by half at high heat.
Place parchment paper hearts on a baking sheet, brush with olive oil.
Salt and pepper both sides of the fish fillets and coat with oregano, parsley, chive, green onion and garlic. Drizzle with lemon juice and olive oil. Top fish fillets with vegetables and sprinkle with a little more salt and pepper over them. Drizzle with sauce, reserving the remaining sauce.
Fold paper over fish to form a package; crimp paper to seal the pouch. Bake papillote pouches in the oven for about 20 minutes or until fish reaches 135°F.
Serve sauce separately, to be spooned over opened papillote.