Ingredients Jump to Instructions ↓


  2. 1 cup salted roasted cashews

  3. 1/2 pound (2 sticks) unsalted butter, at room temperature

  4. 1 1/2 teaspoons fresh lemon juice

  5. 1 tablespoon minced garlic

  6. 1 teaspoon Emerilís Red Pepper Sauce or other hot pepper sauce


  8. 6 medium Idaho potatoes, peeled and cut into 1-inch dice

  9. 2 tablespoons Dijon mustard

  10. 1/4 cup red wine vinegar

  11. 3/4 cup finely chopped yellow onions

  12. 1/3 cup finely chopped celery

  13. 4 Perfect Hard Boiled Eggs , chopped

  14. 1 cup heavy cream, boiled until reduced to

  15. 1/2 cup

  16. 1/4 cup chopped fresh flat-leaf parsley

  17. 1/4 teaspoon freshly ground white pepper

  18. 1/4 teaspoon freshly ground black pepper

  19. 1 1/2 pounds fresh spinach

  20. 1 teaspoon salt

  21. 1/2 teaspoon freshly ground black pepper

  22. Six 8-ounce redfish fillets or other white-fleshed fish fillets, such as snapper

Instructions Jump to Ingredients ↑

  1. To make the cashew butter, pulse the cashews in a food processor until coarsely chopped. Add the butter, lemon juice, garlic, salt, and hot pepper sauce, and pulse until the cashews are finely chopped and the other ingredients are well blended. Transfer the butter to a small bowl, cover, and set it aside.

  2. To make the potato salad, boil the potatoes in a large pot of lightly salted water until fork-tender, about 12 minutes. Drain.

  3. Meanwhile, in a large bowl, whisk together the mustard and red wine vinegar. Add the hot potatoes. Toss to mix. Add the onions, celery, eggs, heavy cream, and parsley. Season with the salt, white pepper, and black pepper. Cover to keep warm.

  4. Preheat the oven to 350?F.

  5. Place a collapsible steamer in a large pot. Add water to reach just below the bottom of the steamer and bring to a boil over high heat. Add the spinach and cover tightly. Cook until the spinach is tender and wilted, about 5 minutes. Transfer the spinach to a colander and let cool completely.

  6. Transfer the spinach, a handful at a time, to a bowl, squeezing the liquid from the spinach. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

  7. Divide the spinach among six 15-inch squares of aluminum foil or parchment paper. Season the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Using a flat metal spatula, smear both sides of each fillet liberally with the cashew butter. Lay a fillet on top of each portion of spinach, fold up to enclose the fillets, and tightly crimp the edges to seal the pouches.

  8. Bake for 20 minutes.

  9. To serve, transfer the papillotes to warmed dinner plates. Open at the table, using scissors. Serve the potato salad on the side.

  10. Yield : 6 servings


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