| Sole in Parchment
French
Fish and tender vegetables are wrapped in paper and baked.
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| An exquisite preparation and a favorite of the family. If you don't have parchment paper, you can use aluminum foil, although the parchment provides a much more elegant presentation. |
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| Ingredients |
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2 carrots, julienned fine or ¼" dice
1 small onion, minced
1 small zucchini, julienned fine or ¼" dice
½ teaspoon dried dill
½ teaspoon good-quality onion powder
¼ teaspoon good-quality garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
1 scallion, chopped fine
8 filets dover sole (about 1 3/4 pounds)
½ lemon, cut into four wedges
1 tablespoon dry white wine
1 tablespoon butter
4 tablespoons heavy cream
4 sheets parchment paper, 18"-20" each
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Steps
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| 1 | In a small bowl, combine carrots, zuchini, onion, dill, onion and garlic powders. Season lightly with salt and somewhat generously with pepper. Set aside. |
| | 2 | Combine chopped parsley and scallions and set aside. |
| | 3 | Fold each sheet of parchment in half. Cut a fat half-heart shape, so that when unfolded you have a heart-shaped piece of parchment. |
| | 4 | Place one piece of parchment on a baking sheet, one half of the paper resting on the sheet (you will have 2 fish packets on one baking sheet). Place one-quarter of the vegetable mixture on the paper, close to the fold, but not on it. Lay 2 fish filets on top of the vegetables. Squeeze one wedge of lemon over fish. Dot with butter, then sprinkle lightly with white wine. Top with 1 tablespoon of cream, then sprinkle with 1/4 of the scallion/parsley mixture. |
| | 5 | Seal parchment on the edges. Beginning at the V of the heart, roll and crimp the edges, working your way around the heart until edges are tightly rolled and sealed. |
| | 6 | Repeat to make 3 more parchment-wrapped packets of fish, using 2 baking sheets to hold 2 packets each. |
| | 7 | Bake at 425ºF for 20 minutes. |
| | 8 | Place a packet on each diner's plate. At the table, use a sharp pair of shears to cut an X into the top of each packet (watch out for escaping steam!). Let each guest tear the packet open, revealing a beautifully presented, incedible tasting dish. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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For a perfect meal, serve with steamed rice or a wild rice pilaf, and a green salad, tossed with a simple balsamic vinaigrette.
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