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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.


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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.
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Aurora, Ontario, Canada

Comments

  • RLeeperRLeeper Posts: 480
    Can you please show your meat?
    Extra Large, Large, and Mini. Tucker, GA
  • Little StevenLittle Steven Posts: 27,978
    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: 27,978
    Masking tape?
    Couldn't find my stapler!
    Yer killin me here =))

    Steve 

    Caledon, ON

     

  • BotchBotch Posts: 4,389
    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: 27,978
    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: 366
    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
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