Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Filet of Sole (en papillote)

Did some filet of sole (en papillote) the other night. I wrapped two filets in each parchment paper pouch. Added some sliced fennel, red onion and cherry tomatoes and some fresh ground pepper; then put a splash of white wine over everything. I cooked these right on my pizza stone with a dome temp of 350* for about 20 minutes. The picture I took before closing the pouches was to blurry to be worth posting but here are a couple that did turn out.


image


image
---------------------------------------------------------------------------------
Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
____________________
Aurora, Ontario, Canada
·

Comments

  • RLeeperRLeeper Posts: 480
    Can you please show your meat?
    Extra Large, Large, and Mini. Tucker, GA
    ·
  • Little StevenLittle Steven Posts: 27,283
    Masking tape?

    Steve 

    Caledon, ON

     

    ·
  • Masking tape?
    Couldn't find my stapler!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • Little StevenLittle Steven Posts: 27,283
    Masking tape?
    Couldn't find my stapler!
    Yer killin me here =))

    Steve 

    Caledon, ON

     

    ·
  • BotchBotch Posts: 3,113
    Did the fish pick up any smoke through the paper?  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • @Botch... No, no smoke flavor at all.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • Little StevenLittle Steven Posts: 27,283
    Botch said:
    Did the fish pick up any smoke through the paper?  
    I doubt TOTN used smoke though. I've had some when I've used cherry or olive

    Steve 

    Caledon, ON

     

    ·
  • Botch said:
    Did the fish pick up any smoke through the paper?  
    I doubt TOTN used smoke though. I've had some when I've used cherry or olive
    That't true.. just the lump. Plus the masking tape probably helped some too.  ;)
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • radamoradamo Posts: 349
    That looks great!  Going to give that a shot soon.  We did swordfish with capers, fresh lemon juice and olive oil with some lemon slices on top of the fish.   That was really nice too.  

    Long Island, NY
    ·
Sign In or Register to comment.