Red Snapper En papillote
Why I Love This Recipe
We ended up using a different fish for this dish although I must admit I forgot what kind of fish but I believe it was cod in place of the red snapper and presumably you can use which ever fish you desire. The parchment paper we used was in a half circle shape after we formed the envelopes instead of the hearts but I wonder shapes one could achieve for the papillote.
Ingredients You'll Need
Clarified butter as needed
Leek, julienne 3 oz
Fennel bulb, julienne 4 oz
Carrot, julienne 3 oz
Celery, julienne 3 oz
Red bell pepper, julienne 3 oz
We used 6 oz. (180 g) each
Salt and pepper to taste
Basil butter (page 211) 9 oz
Cut six heart-shaped pieces of parchment paper large enough to contain one portion of the fish and vegetables when folded in half.
Brush each piece of parchment paper with clarified butter
Toss the vegetables together. Place one-sixth of the vegetables on half of each piece of the buttered parchment paper.
Place one portion of red snapper on each portion of vegetables, skin side up; season with salt and pepper.
Top each portion of fish with 1½ ounces (45 grams) basil butter.
Fold each piece of paper over and crimp the edges to seal it.
Place the envelopes (papillotes) on sheet pans and bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
When baked, the parchment paper should puff up and brown. Remove from the oven and serveimmediately. The envelope should be carefully cut open tableside to allow the aromatic steam to escape.