Halibut en Papillote

Tjcoley · July 2012

Wanted to prove to the wife that not everything on the Egg had to come from a pig, a cow, be wrapped in bacon, or have a smoke ring, and that I could cook something healthy. Halibut filets cooked in parchment (en Papillote as Julia would say). Turned out very moist, tender and flaky. Did them indirect at 400 for 20 minutes. In order to not be too healthy and ruin my reputation, threw on a batch of oatmeal raisin and chocolate chip cookies after the fish.

Little Steven · January 24

Nice job with the packages. I get out the stapler or paper clips :\">

rustypotts · January 24

Looks like a very tasty and healthy meal. I hope you had some really good ice cream to go with those cookies!

nolaegghead · January 25

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....

Little Steven · January 25

You do. Not very much but it's there

nolaegghead · January 25

Steven, I think you have a permanent smoke patina in your sinuses. :D Seriously though, that's good info - thanks. I'll fire up the egg if I can get some smoke over the oven any day.

Tjcoley · January 25

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....

I used WGWW so not a lot of smoke flavor. Will use some wood chips next time to get a bit of smoke.

LongboardR · January 25

Nice. Another cook on my do to list!

Griffin · January 25

Looks great. I'm with @Little_Steven, I'd probably have to use a stapler to keep them closed.

fishlessman · January 25

Griffin said:

Looks great. I'm with @Little_Steven, I'd probably have to use a stapler to keep them closed.

theres a better way to fold them, instead of folding over the top and crimping the side, put the fish dead center of the paper and fold both sides up and roll/crimp down toward the center, the two ends get twisted up and its easy to tie those off with a short piece of baking twine. theres no place for liquid to leak down and out

burr_baby33 · January 25

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?

Little Steven · January 25

fishlessman said:

Griffin said:

Looks great. I'm with @Little_Steven, I'd probably have to use a stapler to keep them closed.

theres a better way to fold them, instead of folding over the top and crimping the side, put the fish dead center of the paper and fold both sides up and roll/crimp down toward the center, the two ends get twisted up and its easy to tie those off with a short piece of baking twine. theres no place for liquid to leak down and out

Whaddya got against my stapler?

Little Steven · January 25

nolaegghead said:

Steven, I think you have a permanent smoke patina in your sinuses. :D Seriously though, that's good info - thanks. I'll fire up the egg if I can get some smoke over the oven any day.

Nah, in fact, I seldom use smoking wood. I use Maple Leaf lump which is very clean burning. You still get some through the parchment. I sorta remember the whole parchment thing being developed for wood cooking. I'll check that out.

Eggcelsior · January 25

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.

nolaegghead · January 25

Don't even think about taking Steve's stapler!

Little Steven · January 25

poisson en papillote avec des agrafes.....sounds good to me

nolaegghead · January 25

Little Steven said:

poisson en papillote avec des agrafes.....sounds good to me

ooohh la la

Little Steven · January 25

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.

nolaegghead · January 25

goddamn, that looks delicious

Little Steven · January 25

I used to have a camera, out of focus one but still a camera

duck_hunter · January 26

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...

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