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Bass and Scallops en Papillote

  • 8servings

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Source: www.chef2chef.netReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. The French term en papillote refers to baking the ingredients inside of aparchment paper parcel shaped like a half-heart. As the food heats and createssteam, the papillote puffs up. In this recipe the papillote is filled with bassand scallops, along with a julienne of vegetables. Cut the parcels open at thetable to release the savory aroma from the papillote and lend a uniquepresentation.

  2. Makes 8 servings

  3. Preparation time: 41 minutes

  4. 1 1/2 pounds sea bass fillet

  5. 3 cups vegetable broth

  6. 1 cup dry vermouth

  7. 2 quarts celeriac, cut into thin strips

  8. 3 cups baby red potatoes, thinly sliced

  9. 1 1/2 cups carrots, cut into thin strips

  10. 2 cups seedless cucumber, peeled, cut into thin strips

  11. Gremolata:

  12. 2 tablespoons garlic, finely minced

  13. 2 tablespoons lemon zest, grated

  14. 3/4 cup parsley, chopped

  15. parchment paper

  16. 1/4 cup butter

  17. 1 1/2 pounds sea scallops, muscle tabs removed

  18. 1 teaspoon black peppercorns, crushed

  19. salt, to

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Cut the bass into eight portions. Refrigerate until needed.

  3. Combine the broth and vermouth in a large saucepan and bring it to a simmer.Individually cook the celeriac, potatoes, and carrots in the stock mixture untiltender. Drain the vegetables and toss them together with the cucumber.

  4. Combine the gremolata ingredients and reserve until needed.

  5. Cut or tear 8 16-inch sheets of parchment paper. Fold the sheets in half.Starting at the folded edge, cut each paper into a half-heart shape. Unfold the8 paper hearts and lightly grease both sides of the paper with butter.

  6. Place about 1 cup of the vegetables on half of each paper heart. Top the bed ofvegetables with one portion of bass, and 3 ounces of the scallops. Top thescallops with 2 teaspoons of the gremolata and sprinkle with the peppercorns andsalt.

  7. Fold the top of each heart over the fish and the vegetables. Crimp the edges ofthe paper to seal tightly. Refrigerate until needed.

  8. For each serving place 1 parchment package on a sheet pan and bake in a 425°Foven for 12 to 15 minutes. The package should be puffy and the paper brown. Fora dramatic presentation, cut the package open in front of the diner

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