Poisson D Avril En Papillote Recipe
Poisson D Avril En Papillote is an intoxicatingly delicious fish preparation. I am confident that it will captivate anyone who tries it! So what are you waiting for? Go ahead and try this Poisson D Avril En Papillote!
Ingredients
| 8 10-inch squares of parchment paper | ||
| Water | 4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Fillets | 24 Small | |
| Chicken stock | 6 Cup (16 tbs) | |
| 2 large turnips, peeled and cut into 1 x 2 inch ovals | ||
| Pearl onions | 8 | |
| 8 small carrots, cut into 1 x 2 inch ovals | ||
| Green beans | 1 pound | |
| Brandy Champagne Sauce | ||
| Butter | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 cups Fast and Easy | ||
| Fish Stock (see following recipe) | ||
| 1 cup Champagne or sparkling dry white wine | ||
| Butter | 2 Tablespoon | |
| 2 cups small mushroom caps | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| Ground pepper | 1 To taste | |
| Vegetable Glaze | ||
| Water | 3 Tablespoon | |
| Sugar | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 egg whites, lightly beaten | ||
| Salt | To Taste | |
Directions
Fold each piece of paper in half and cut out large heart shape.
Set aside combine water and lemon juice in large bowl.
Dip each fillet into water; drain well.
Cover and refrigerate.
Bring chicken stock to boil in 4-quart saucepan over high heat.
Add turnips and onions and blanch 2 minutes.
Remove with slotted spoon and plunge into cold water to stop cooking process; drain well.
Pat dry with paper towels.
Transfer to bowl.
Repeat with carrots (blanching 3 minutes) and beans (blanching 4 minutes).
Vegetables should be barely fork tender and retain color.
For sauce: Melt 1/2 cup (1 stick) butter in 2-quart saucepan over medium heat.
When butter is foamy, add flour and stir until roux is bubbly, about 1 to 2 minutes.
Add fish stock and Champagne and simmer until sauce is reduced to consistency of whipping cream, about 5 to 10 minutes.
Melt 2 tablespoons butter in 10 inch skillet over medium heat.
Add mushroom caps and saute 2 to 3 minutes.
Add to sauce using slotted spoon.
Stir in cream, brandy, salt and pepper and bring to simmer.
Set aside and keep warm.
For glaze: Stir water, butter, sugar and salt in medium skillet over low heat.
Add vegetables, shaking pan constantly, until well glazed, about 3 to 4 minutes.
Remove from heat.
Preheat oven to 375°F.
Roll up fillets and set 3 on upper half of 1 parchment paper heart.
Arrange vegetables around fish.
Pour some of sauce over top.
Fold bottom of heart over fish; fold edges over to seal.
Fold tip of heart several times to seal.
Brush top of packet with egg white.
Repeat with remaining fillets.
Transfer to baking sheet(s).
Bake until paper is golden brown, about 10 minutes
Set aside combine water and lemon juice in large bowl.
Dip each fillet into water; drain well.
Cover and refrigerate.
Bring chicken stock to boil in 4-quart saucepan over high heat.
Add turnips and onions and blanch 2 minutes.
Remove with slotted spoon and plunge into cold water to stop cooking process; drain well.
Pat dry with paper towels.
Transfer to bowl.
Repeat with carrots (blanching 3 minutes) and beans (blanching 4 minutes).
Vegetables should be barely fork tender and retain color.
For sauce: Melt 1/2 cup (1 stick) butter in 2-quart saucepan over medium heat.
When butter is foamy, add flour and stir until roux is bubbly, about 1 to 2 minutes.
Add fish stock and Champagne and simmer until sauce is reduced to consistency of whipping cream, about 5 to 10 minutes.
Melt 2 tablespoons butter in 10 inch skillet over medium heat.
Add mushroom caps and saute 2 to 3 minutes.
Add to sauce using slotted spoon.
Stir in cream, brandy, salt and pepper and bring to simmer.
Set aside and keep warm.
For glaze: Stir water, butter, sugar and salt in medium skillet over low heat.
Add vegetables, shaking pan constantly, until well glazed, about 3 to 4 minutes.
Remove from heat.
Preheat oven to 375°F.
Roll up fillets and set 3 on upper half of 1 parchment paper heart.
Arrange vegetables around fish.
Pour some of sauce over top.
Fold bottom of heart over fish; fold edges over to seal.
Fold tip of heart several times to seal.
Brush top of packet with egg white.
Repeat with remaining fillets.
Transfer to baking sheet(s).
Bake until paper is golden brown, about 10 minutes
Chef
