Nouvelle Pompano en Papillote
Ingredients
- 4 fillets of flounder (or pompano, trout, or salmon), about 6 oz. each
- 2 Tbs. softened butter
- 1/2 cup green onions, green part only, thinly sliced
- 1/2 stalk celery, cut into matchsticks
- 4 tsp. fresh dill, snipped fine
- 1 tsp. chopped fresh tarragon, chopped
- 1 Tbs. lemon juice
- 2 Tbs. white wine
- 1/4 tsp. Tabasco jalapeno pepper sauce
- Salt
Instructions
- 1
Cut the paper large enough to enclose the fish completely, with enough overlap to fold over to make a tight seal.
- 2
After washing the fish fillets and checking for bones, generously butter each fillet. Place them on the parchment paper. Top with the green onions, celery, dill, and tarragon.
- 3
Combine the lemon juice, white wine, and Tabasco. Sprinkle the mixture all over the fish. Add salt to taste.
- 4
Fold the paper over and fold the edges down hard, then fold down again to seal the pouch as securely as possible. Place the papillotes on a baking pan and place them in the center of the oven. Bake for 15-18 minutes (longer if the fish is thick).
- 5
Remove the papillotes from the oven and place on serving plates. Serve immediately with a sharp steak knife for opening the bags. The fish should be eaten right out of the bag. (On a plate, of course.)