Announcement

Collapse
No announcement yet.

Halibut and scallops en pappillote by PastryChef

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Halibut and scallops en pappillote by PastryChef

    Halibut and scallops en pappillote

    3 oz. Halibut filet
    butter
    1 potato peeled and sliced thinly (you wont use it all)
    1/4 cup carrots, julienne
    1/4 cup celery, julienne
    4 sea scallops
    Pepper


    Gremolata Recipe
    1/2 Garlic clove, minced to paste
    1/2 Lemon, zest only
    1 Tbsp Parsley, chopped
    1 tsp Sage, chopped
    1 tsp Rosemary, chopped



    Using parchment paper, cut a piece about 12 inches by 6 inches (don't worry, you'll fold this in half so that it is 6 inches by 6 inches). With the parchment open, butter one whole side. Fold it in half so that it looks like a square, 6 inches by 6 inches, crease down the center. Open back up so that the butter is facing up, on one side of the crease lay down 4-6 slices of potato, top with carrots, celery and halibut. Place scallops at the four corners.

    Make the gremolata recipe by combining all the ingredients. You can add a couple of drops of lemon juice if you want.

    Place gremolata over top of halibut and scallops, sprinkle top with pepper.

    Fold over parchment paper. You can either fold in the corners and crimp to make a pocket or you can just fold the edges in and staple them closed.

    Place in a 425 degree oven for approx. 7-9 minutes. The package should be puffy and the paper brown.

    Serve immediately in the package, or cut open package and slide out contents.
Working...
X