“I made you your own block of omega-3 fatty acids which can reduce your young blood pressure and help prevent blood clots in your tiny veins. Â Underneath I’ve hidden a bundled gift full of vitamins A & C, beta-carotene, soluble fibers, magnesium and folic acid. You can thank me when you live to be 110.”
One of my best meals ever, was at Commander’s Palace in New Orleans. Filet of Sole en Papiotte with a Buerre Blanc Sauce (fish w/ butter sauce in parchment paper – to the rest of us). Â I urge all of you to buy yourself a roll of parchment paper, if you haven’t already. Â Bake cookies and rolls on parchment to prevent burning, but even better, bake fish or poultry in a parchment wrap to keep it sinfully moist and to avoid washing dirty pans!
I found fresh halibut on sale – when does that ever happen? – and knew Griffin, my protein-averse-in-a-veggie-rut son, would complain. Â This presentation did the trick – I told him it was Seafood Surprise. Â He ate red peppers and zucchini with the halibut and I only had to use one teaspoon of butter. Â And, he got a free facial steambath.
Halibut en Papiotte or SeafoodÂ Surprise (recipe)
Fish – halibut, salmon, etc. (for God’s sake, buy it on sale) Julienne slice carrots, red peppers, onions and zucchini. Â Note: I leave out the center seed portion of the zucchini for cooking because it tends to get mushy. Â Use vegetables you have on-hand making sure to pre-saute tougher vegetables before baking.
Saute carrots, onions and red peppers until slightly tender – you can do this on the weekend and save time. Â Do not saute the zucchini before baking, again with the mushy factor.
Tear off a large piece of parchment paper and fold it in half. Â Add a serving of vegetables including the raw, julienned zucchini to one side of parchment close to the fold. Â Dollop 1/2 t. butter on top with s&p to taste (this is not the Standard & Poors). Â Layer on a serving a of fish and another 1/2 t. of butter and s&p. Â I added grated ginger (Bowling for Taste) to the top. Yum.
Wipe a thin layer of butter around the 3 edges of parchment and fold the other half of paper over the food and adhere to the butter edges. Â Â Roll up the edges to form a pouch.