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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Emilia Brawanski
[email protected]Overall, I really enjoyed this recipe. The turbot was cooked perfectly and the vegetables were delicious. I would definitely make this again.
Jesse Guel
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler dishes that don't require a lot of ingredients or steps.
Kopray 11
[email protected]I followed the recipe exactly and the dish turned out great! The turbot was flaky and moist, and the vegetables were tender and flavorful.
Cathie Gohringer
[email protected]This is a delicious and elegant dish that's perfect for a special occasion. The turbot is cooked to perfection and the vegetables are perfectly seasoned.
Kasule Clark
[email protected]I would give this recipe 5 stars if it weren't for the fact that it's a bit pricey. The ingredients are all high-quality, but the cost adds up.
Dakota Winburn
[email protected]This recipe is a great way to cook turbot. The fish stays moist and flaky, and the vegetables are flavorful and tender.
TJ Brady
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The turbot was delicate and flaky, and the vegetables were cooked perfectly.
Brinasha Jones
[email protected]This recipe was easy to follow and the results were impressive. The fish was cooked evenly and the vegetables were tender and flavorful. I would definitely recommend this recipe to others.
Smangaliso Mgomezulu
[email protected]I had some trouble finding turbot, but I was able to substitute halibut. The dish still turned out great!
Nazri Canardo
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Uthom Risi
[email protected]I've never cooked turbot before, but this recipe made it easy and enjoyable. The fish turned out amazing, and the vegetables were a perfect complement. Thanks for sharing this recipe!
Guatavo Ramirez
[email protected]Wow! Just wow! This recipe is a keeper. The turbot was cooked to perfection and the vegetables were so flavorful. I will definitely be making this again.
Eoness Lajimwe
[email protected]This turbot en papillote recipe was a delightful culinary experience. The fish was cooked to perfection, moist and flaky, while the vegetables retained their vibrant colors and flavors. The parchment paper cooking method infused the dish with a subtl