TURBOT EN PAPILLOTE
Steps:
- Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
- In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
- Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
- Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
- To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
- Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);
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Ayaz Muhammad
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious. I highly recommend it!
Akwasi Lartin
[email protected]I'm not a fan of the papillote cooking method. I find that it makes the fish a bit too steamed for my taste. I prefer to cook turbot in a skillet or on the grill.
Waqas Waqasali
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The turbot is a luxurious fish, and the papillote cooking method really brings out its flavor.
Okuyelu Grace
[email protected]I'm not sure if I did something wrong, but my turbot came out a little dry. I think I might have overcooked it. Next time, I'll be more careful to cook it for the right amount of time.
Jawad Prince
[email protected]I had some trouble finding turbot, but I eventually found it at a specialty seafood store. It was worth the effort, because the fish was delicious. I would definitely make this dish again.
Xxjoker
[email protected]This was a bit too fishy for my taste, but I think that's just a personal preference. The dish was well-cooked and flavorful, but the fish itself was a bit too strong for me.
Alexander S
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The turbot was cooked perfectly, and the lemon and herb flavors were very appealing.
MARTHA WANYONYI
[email protected]This dish is perfect for a light and healthy meal. The turbot is a good source of lean protein, and the vegetables add a pop of color and nutrients.
Laycee Laine
[email protected]I love the simplicity of this recipe. It's easy to make, but it always turns out delicious.
Ghulam Nabi School of Excellence
[email protected]This is a great recipe for a special occasion. The turbot is elegant and flavorful, and the papillote cooking method is sure to impress your guests.
Probasi Binodon
[email protected]I made this dish for a dinner party, and it was a big hit. The turbot was cooked perfectly, and the lemon and herb flavors were delicious. Everyone loved it!
Md Coyat
[email protected]This was my first time cooking turbot, and I was very pleased with the results. The fish was mild and flaky, and the papillote cooking method helped to keep it moist and flavorful. I would definitely recommend this recipe.
Nisha Katuwal
[email protected]I've made this dish several times now, and it's always a hit. The fish is always cooked perfectly, and the flavors are wonderful. My guests always rave about it.
luka paraskebashvili
[email protected]The turbot en papillote was a success! The fish was cooked perfectly, and the flavors were amazing. The lemon, herbs, and white wine all came together to create a delicious and elegant dish.
Akashita Agrwal
[email protected]This was a delightful dish, and the papillote cooking method was a great way to retain the moisture and flavor of the turbot. The fish was flaky and tender, and the lemon and herbs added a bright and flavorful touch.