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Fish in Papillote

by Sally Bernstein

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.

 

©Sally Bernstein, 2006



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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