Text 1738, 84 rader
Skriven 2010-09-17 17:38:00 av Dave Drum (1:124/311)
Ärende: SF Gate 519
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sole Roulade En Papillote
 Categories: Seafood, Vegetables, Potatoes, Citrus, Wine
      Yield: 4 servings
 
    1/2 lg Leek; halved lengthwise
    1/2 md Carrot
    1/2 c  Red bell pepper; sm dice
      4 lg Pieces parchment paper; 16"
           - X  24" ea
           Olive oil
      1 lb Wild-caught Dover or petrale
           - sole; at least 8 filets,
           - boned, skinned
           Kosher salt & fresh pepper
      2 tb Snipped chives
    3/4 lb Potatoes; made into
           - well-seasoned mashed
           Potatoes *
      1 tb Lemon juice
      2 tb Dry white wine
      1 tb Lemon zest
      2 tb Unsalted butter
      4    Sprigs dill
 
  Because the fish cooks relatively quickly in a hot oven, whatever is
  included with the fish should be cut in pieces small enough to finish
  cooking during the same length of time.
  
  Preheat oven to 400øF. Cut off and discard the tough green top of the
  leek half; rinse the tender white and light green portion under cold
  water, separating the layers. Thinly slice the leek crosswise and dice
  the carrot. Add to a bowl along with the red bell pepper and set
  aside.
  
  Cut each piece of parchment into as large a heart shape as possible.
  Brush oil on one side of each sheet. With the skin-side down, place 2
  fillets side by side, horizontally across the middle of each heart.
  Season fish to taste with salt and pepper.
  
  Fold chives into the mashed potatoes. Dollop equal amounts of mashed
  potatoes onto one end of fillets. Carefully roll fillets around the
  potatoes; the round fish bundle should end up one side of the heart,
  approximately in the middle.
  
  Combine lemon juice and white wine; judiciously sprinkle over the
  fillets. Sprinkle with lemon zest and lightly season to taste. Place
  1/4 of the vegetables atop each fish bundle. Dab each bundle with 1/2
  tablespoon butter and add a dill sprig. Fold the opposite side of the
  heart over the fish and then seal the parchment by crimping the edges.
  
  Place packages on a rimmed baking sheet - about 2 will fit onto a
  half-sheet pan - then bake until fish is done and potatoes are warmed
  through, about 12 minutes, depending on the thickness of the fish.
  
  Serve immediately by opening each packet in the kitchen and
  transferring contents onto a warmed plate, or serve the unopened
  packets, allowing guests to open their own.
  
  Serves 4
  
  * Note: To speed assembly, the vegetables can be prepped ahead, the
  mashed potatoes made and the parchment heart cut. The mashed potatoes
  should be firm; use your favorite recipe.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 October 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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