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Halibut en Papillote
Comments
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Nice job with the packages. I get out the stapler or paper clips ">
Steve
Caledon, ON
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Looks like a very tasty and healthy meal. I hope you had some really good ice cream to go with those cookies!
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Awesome - looks great! You notice any smokey flavor? I've only done en papillote in the oven, and it seems to be a question du jour that needs answering....
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Steven, I think you have a permanent smoke patina in your sinuses. Seriously though, that's good info - thanks. I'll fire up the egg if I can get some smoke over the oven any day.
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nolaegghead said:Awesome - looks great! You notice any smokey flavor? I've only done en papillote in the oven, and it seems to be a question du jour that needs answering....
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Nice. Another cook on my do to list!
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Looks great. I'm with @Little_Steven, I'd probably have to use a stapler to keep them closed.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:Looks great. I'm with @Little_Steven, I'd probably have to use a stapler to keep them closed.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I still have quite a bit of halibut in the freezer and always looking for new recipes. I've done pappillote a few times and like it. How did you season the fillets?
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fishlessman said:Griffin said:Looks great. I'm with @Little_Steven, I'd probably have to use a stapler to keep them closed.
Steve
Caledon, ON
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nolaegghead said:Steven, I think you have a permanent smoke patina in your sinuses. Seriously though, that's good info - thanks. I'll fire up the egg if I can get some smoke over the oven any day.
Steve
Caledon, ON
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I guess staples and something with a haute french name don't quite go together. Unless you use a French accent. Then everything sounds good.
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Don't even think about taking Steve's stapler!
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poisson en papillote avec des agrafes.....sounds good to me
Steve
Caledon, ON
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Little Steven said:
poisson en papillote avec des agrafes.....sounds good to me
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We don't need no stapler
Browned some butter and put in a few anchovy fillets
Smashed up the anchovies and put in some clam juice and chardonnay and reduced to a coat a spoon consistency.
Sauteed some carrot slices in butter
Added red bell pepper slices
Some lemon and the vegetables with some onion and slivered garlic
Put the sea bass in and topped with some of the butter sauce
Then some fresh tarragon, parsley, thyme and chives
Folded the parchment and oiled and on to the egg on a raised grid at 350*
Served with some sauteed kale, onion, garlic and mushrooms in chicken broth and steamed rice with clam juice, chardonnay, red bell peppers and butter.Steve
Caledon, ON
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****, that looks delicious
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I used to have a camera, out of focus one but still a camera
Steve
Caledon, ON
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I have done the same thing with halibut, but used capers in the butter instead of anchovies, I imagine that was on delicious sea bass, I dont have pictures of the halibut so it probably never happened...Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain
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We did this last night with two big chunks of Halibut. Soooooo good! We sat ours on a ragout we found here http://www.youtube.com/watch?v=k6FWQ_o0tgk.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Quidquid français dictum sit altum videtur__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:Quidquid français dictum sit altum videtur
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