Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Filet of Sole (en papillote)
TexanOfTheNorth
Posts: 3,951
in Seafood
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.
---------------------------------------------------------------------------------
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
-
Can you please show your meat?Extra Large, Large, and Mini. Tucker, GA
-
-
Couldn't find my stapler!Little Steven said:Masking tape?---------------------------------------------------------------------------------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 -
Yer killin me hereTexanOfTheNorth said:
Couldn't find my stapler!Little Steven said:Masking tape?
) Steve
Caledon, ON
-
Did the fish pick up any smoke through the paper?___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
@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
-
I doubt TOTN used smoke though. I've had some when I've used cherry or oliveBotch said:Did the fish pick up any smoke through the paper?
Steve
Caledon, ON
-
That't true.. just the lump. Plus the masking tape probably helped some too.Little Steven said:
I doubt TOTN used smoke though. I've had some when I've used cherry or oliveBotch said:Did the fish pick up any smoke through the paper?
---------------------------------------------------------------------------------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 -
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
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum