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Redfish en Papillote




Source of Recipe


Ralph Brennan’s Jazz Kitchen


List of Ingredients




6 ounces redfish [fillet]
2 ounces white wine
1/2 ounce basil
[Melted butter]
1 ounce squash (julienne)
1 ounce zucchini (julienne)
1 ounce red onions
1/2 ounce salt
1/2 ounce pepper
1 ounce Compound Butter (recipe follows)

Recipe



In a bowl, place the white wine, basil and redfish fillet. Marinate for 1 hour, turning occasionally. Fold 1 sheet of baker’s parchment paper in half. Cut into the shape of half of a heart, so when opened the parchment is in the shape of a heart. Brush the parchment paper with melted butter. Place the zucchini and squash on one side of the paper, about 1 inch from the fold. Place the fillet of redfish on top of the zucchini and squash and season with salt and pepper. Lay onions over the redfish and season with salt and pepper. Place pieces of compound butter over the onions. Pour reserved wine and basil over the fish. Fold the opposite side of the heart over the fish. Starting at the top of the heart, fold and crimp the edges all the way to the bottom, then twist. Place fish on metal platter and brush with melted butter. Bake in preheated 425° F. oven fro 12 minutes. When done, the parchment should be nicely browned and puffed up. Papillote should be served immediately and opened at the table.

Compound Butter
1 pound butter
1 ounce sun-dried tomatoes
1/2 ounce shallots
1/2 ounce garlic
1/2 ounce green onions
1/2 ounce salt and pepper

Method: Cut butter into cubes and allow softening. Chop sun-dried tomatoes, garlic, onions and shallots. In a bowl, mix all ingredients. Check seasoning and adjust if necessary. Roll into a tube, wrap with plastic and chill.


Serves 1.