Fish Fillets en Papillote Recipe

  French Seafood

4 boneless fillets of fish such as pompano,weakfish or red snapper,with skin left on,about 1 pound
Salt to taste if desired
Freshly ground pepper to taste
3 T. butter
1/4 c. chopped onions
2 T. flour
1 c. fish broth (or bottled clam juice)
2 T. finely chopped shallots
1/2 pound fresh mushrooms,thinly sliced,about 4 c.
1/2 c. ry white wine
1/4 c. heavy cream
2 T. finely chopped parsley
1 egg yolk
2 T. corn,peanut or vegetable oil
12 small to medium-size shrimp,about 6 oz. shelled and deveined
1/4 c. lump crab meat

Its best to use parchment paper,but you can also use aluminum foil. Cut out 4 heart-shaped pieces measuring about 22 inches wide and 15 inches at the center.

Preheat oven to 400*F. Sprinkle the fish on both sides with salt and pepper.

Heat one T. of the butter in a saucepan and add the 0ne-quarter cup of chopped onions. Sprinkle with the flour and stir with a wire whisk. Add the broth or clam juice,stirring rapidly with the whisk. Cook,stirring often,about five minutes. There should be about three-quarters of a cup.

Heat the remaining two T. of butter in a saucepan and add the shallots. Cook briefly,stirring,without browning. Add the mushrooms and cook, stirring until they give up their liquid. Cook until the liquid is almost gone. Add the wine and cook about five minutes.

Combine the sauce with the mushroom mixture and add the cream. Bring to the boil and cook about five minutes. Season with salt and pepper. Stir in the parsley.

Beat the egg yolk and add it to the sauce,stirring vigorously with a wire whisk. Cook about 10 seconds and remove from the heat. There should be about one and three-quarters cups of sauce.

Open up one of the heart shapes on a flat surface. Brush on one side all over with oil. Fold one-half of the heart over the other half and press down to make a crease at the center fold. Open up the heart and place three T. of the mushroom sauce in the center of one half.

Place one piece of fish,skin side down,on the sauce. Arrange three shrimp on top of the fish. Arrange one-quarter of the crab meat over or next to the shrimp. Spoon about four T. of the sauce over all. Fold the other half of the heart over at the crease. Crimp and fold the edged of the heart over and over to seal. To insure the bond,you might use paper clips to seal the packages at the top end. Repeat until all four packages are filled and sealed.

Arrange the packages on one or two baking sheets and place in the oven. Bake 15 minutes. Serve,if desired in the paper bags.
Yield: Four servings

Fish Fillets en Papillote

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