fish in parchment

Mainegg

This is one of the dishes I did this weekend for our group of "hookers" that was here for 4 days. The work shops include breakfast and dinner and I like do do things that look good, tastes great and keep the $$ down. this is a favorite in the summer. We use the frozen talipia from Sam's so it is a very cheep meal.
in the middle of a piece of parchment paper I put 6-8 pieces of blanched fresh green beans, 5-6 slices of summer squash, sprinkle a small handful of shredded carrots over this. Place one piece of fish on top of the pile then add a few long pieces of chives, a sprig of dill, a slice of lemon or lime top with a tsp of butter and set a cherry tomato on top of it all. fold and close up tight twisting the parchment to close or even staple the two ends if you have to.
It is very colorful and fragrant and tasty!


I don't have a pic of the cooked ones just ready to serve Julie
julie

Stanley

Please provide cooking details along with the pics! Thanks.

Mainegg

I did indirect at about 400. they do not take long,10 minutes maybe,that is why I blanch the green beans. I had to use dried dill on these as I forgot to raid my herb bed at home but they were great. all we bought for these were the fish and parchment When I am serving them I snip the top and I can see if the fish is done enough. if not it just takes a second more to get flakey. cheap, cheap, cheap!!

Stanley

Thanks! Sounds great. I bookmarked this one!

stike

did you do individual packets for each serving?
sounds like a good cook

stike

did you edit the post to include pics, or did i somehow just not see them the first time? maybe i'm having a stroke!?!hahahaha

Mainegg

LOL are you seeing things Stike?? No I didn't think I had them on my work PC and when I was sending the photobucket addy for the album of pics I took this week to all the ladies that were here hooking and I had two in there And yes I did all individual packets. they are fast and easy once you get going and have everything laid out. My kitchen here at the studio is about 6 x 10 and has a frig and stove and huge sink and 2 sets of shelves. I can reach just about everything standing in one spot! LOl sometimes I look at the food we turn out of there and wonder where it all came from! we have fed 60 here using that kitchen, three frigs and the large egg and 2 med eggs. and just three of us girls working and with the store open for business. sometimes I have to double check if I am dyeing wool or stirring a sauce.LOL (we do not dye wool in the food kitchen we have a seperate kitchen, much larger! for that)

Frank from Houma

Looks good, tastes great, and keep the $$ down.

I would say you exceeded your goals.

Nice - thanks for sharing. I'm going to try this tonight with some fresh speckled trout.

Mainegg

We did stuffed chix breast with goat cheese and dried tomatoes and spinach over grilled romaine for one of the lunches and I did the fresh Basel cream sauce with the peppers in it that someone posted on here over it. OH MY GOD it was to die for. that sauce would have been great over this too but we had over loaded them with fat the night before with the lobsters and everything with them. I did the chocoflan cake but substituted the water for khalua....... and mixed a shot of it into the flan part too...... everyone was very happy

lowercasebill

glad you liked the sauce i thought it turned out great for a spur of the moment idea... we had left over breasts that we sliced for sandwiches and used the sauce , cold, instead of mayo....i say we,,, the pits finished it off said it was amazing , guess who got none.
bill

BoneDaddy's

Where does one buy Parchment Paper?

Mainegg

Hi Bill, I am sorry I did not give you credit! I can hardly remember my own posts :side: and there are so many good ideas I use from here and that one will be used a lot! Thanks for sharing it.
Of course I have heard about a certain chili, and was even offered a sample but it just evaporated I guess once the "sun goes down" it is gone.....LOL

Mainegg

BoneDaddy's wrote:

Where does one buy Parchment Paper?

it should be in the grocery store by the plastic wrap and foils and plastic bags and such. the "fancy" shops sell packages of it with about 20 sheets but that is pretty pricey. I buy it by the roll as I use it under my pizzas when we do them so always have it on hand.

Stanley

Julie,

Just curious - do you think the fish & veges picked up any flavor from having been Egged as opposed to ovened?

Sundown

OR, are you ever going to let me off the hook? I did promise you I would send you some or deliver some. Just did a batch for my fishing trip out east.

Maybe a mercy run to Verona Island could be in the offing . . .

Mainegg

Hi Stanly, Not a bit. None of the ladies I was cooking for this week had, had egged food before, they were amazed at the flavors. It is also only on the egg for about 10 minutes and it is wrapped in the parchment so that does act as a barrier. I also made sure that I had held temp for long enough that it was burning clean and there was no heavy, if any smoke coming out the top. I bake A LOT in my eggs everything from cinnamon rolls to apple pies to bread and I do not want smoke in those. It really impresses people when stuff like that comes off the egg. At home I try not to do greasy or fatty or drippy foods on my small egg, we call it the veagin egg LOL so there is not any issue with that one. The lump you use makes a difference too in the smoke flavors. The egg makes it easy and makes me look good

Mainegg

Sundown wrote:

OR, are you ever going to let me off the hook? I did promise you I would send you some or deliver some. Just did a batch for my fishing trip out east.

Maybe a mercy run to Verona Island could be in the offing . . .

:evil: LOL

lowercasebill

no appologies needed.. i am glad someone else tried it and liked it. i will make twice as much next time and maybe add some sage and use it on beef.

mkc

Mainegg wrote:

BoneDaddy's wrote:

Where does one buy Parchment Paper?

it should be in the grocery store by the plastic wrap and foils and plastic bags and such.

A couple of other sources for larger quantities are restaurant supply places for lifetime-supply-size boxes of half-sheet-pan size (I bought mine at Ace Mart in Texas 10 years ago, 2000 sheets for $47)

http://www.acemart.com/prod8464.html

or

King Arthur Flour carries 100 half-sheet-pan size for $20, it's packaged in a cardboard tube for easy storage.

http://www.kingarthurflour.com/shop/detail.jsp?select=C80&byCategory=C299&id=5854


Michelle