Fish en Papillote

Yields 2 servings

INGREDIENTS

  • 2 fillet red snapper or bass (round fish)

  • 2 tbsp vegetable oil

  • as needed thyme sprigs

  • 1 ea egg white, lightly beaten

  • as needed white wine

  • as needed salt and black pepper

  • sauce tomate (recipe below)

Mushroom Duxelles

  • 6 oz ground pork

  • 5 oz mushrooms, finely chopped

  • .5 oz shallot, bruinoise

  • 1/3 oz butter (10g)    

  • lemon juice

Vegetable Garniture

  • 2 oz carrots, julienne

  • 2 oz leeks, julienne

  • 2 oz celery, julienne

  • .5 oz butter

Directions

Fish Prep

  1. Brush the fillet with oil and sprinkle with fresh chopped thyme, Refrigerate until assembly.

Mushroom Duxelles

  1. In a small sautoise, sweat shallots in butter without achieving any color, about 5 minutes.

  2. Add the mushrooms and cover with a cartouche. Cook on medium-low heat until there is no liquid left in the pan. Mushrooms should be moist, but not soupy. Taste and adjust seasoning. Set aside until assembly.

Vegetable Garniture

  1. Blanch vegetables separately. Season to taste and set aside until assembly.

Assembly

  1. Cut 2 half a sheets of parchment into a heart shape. Season fillet with salt and pepper.

  2. Place 2 tablespoons of the duxelles and 2 tablespoons of the tomato sauce on each piece of cut parchment, with the tomato sauce on top of the duxelle. Place the fillet, presentation side up, on top. Top with the  vegetable garniture and a sprig of thyme. Moisten with a splash of white wine.

  3. Brush the edges of the paper with the beaten egg white, fold the paper heart in half and press the edges together to seal. Brush the edges of the folded package with the beaten egg white.

  4. Make a series of short folds along the cut edges. For an extra secure seal, brush again with eggs white and repeat the short fold process. Refrigerate until service.

Assembly

  1. Preheat oven to 450o F. Lightly brush the tops of the papillotes with oil.

  2. Place the papillotes on a sheet pan and place in the preheated oven. The papillotes are usually finished when completely puffed, about 8 minutes, depending on the thickness of the fish.

  3. Serve the fish en papillote to be opened tableside. Serve with Sauce Choron.

SAUCE TOMATE

INGREDIENTS

Blond Roux

  • 2 oz butter

  • 2 oz all purpose flour

Sauce Tomate

  • 5.5 oz red onion, small dice

  • 3 oz celery, small dice

  • 1.5 oz carrot, small dice

  • 1 ea garlic clove, minced

  • 1 tbsp tomato paste

  • 15 oz canned crushed tomatoes 

  • 8 oz veal stock

  • 1 oz basil leaves, torn

  • 1 pinch red pepper flakes

  • as needed salt and black pepper

Directions

Blond Roux

  1. In a small sauce pan, heat the 2 oz butter over low heat.

  2. Add the 2 oz flour and cook until well combined. 

  3. Stir continuously with a rubber spatula until light golden color is achieved. Set roux aside. 

Sauce Tomate

  1. In a separate saucepan, heat a small amount of oil over medium-high heat.

  2. Add the mirepoix and cook until tender and just starting to take on color, about 8 to 12 minutes. 

  3. Add garlic and tomato paste, browning the paste slightly (pincage). Turn down heat and deglaze with stock as needed.

  4. Add stock and canned tomatoes and bring to a simmer over medium-low heat. Reduce heat to low.

  5. Whisk in roux gradually and let simmer for 40 - 45 minutes, whisking occasionally.

  6. Working in batches, puree in blender and return to a clean pot.

  7. Add torn basil and red pepper flakes.

  8. Taste and season with salt and pepper.

  9. Cool and store.

A favorite of

Jessica Sigmundsson