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En Papillote Pouches

En Papillote Pouches
COOK TIME
10 min
YIELDS
4 servings

Fish and vegetables lovingly wrapped in papillote pouches and topped with a savoury sauce.

The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

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Ingredients

En Papillote Pouches

4 10"
parchment paper, folded in half
4
tsp butter, softened
2
potatoes, sliced thin on a mandolin
½
cup matchstick carrots
½
yellow pepper, julienned
½
red pepper, julienned
1
zucchini, julienned
2
green onions, julienned
16
oz fillet of haddock, cut into 4 portions
seasong salt

Sauce

¾
cup coconut milk
1
clove garlic, crushed
1
jalapeno, diced
1
tsp lemon grass, chopped finely
4
tsp lime juice
1
zest of 1 lime
1
Tbsp chopped
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Directions

Step 1

Preheat oven to 500 degrees Fahrenheit.

Step 2

Butter the centre each parchment square with one teaspoon of butter each.

Step 3

Lay the following ingredients on each parchment square: 4 potato slices, one tablespoon of carrot, three strips each of red and yellow pepper, zucchini and green onion. Top with one piece of haddock.

Step 4

Season with seasoning salt.

Step 5

Mix the sauce ingredients in a bowl and divide evenly over each parchment square.

Step 6

Fold paper over. Starting at one end, fold over edge, overlapping and pleating to enclose. Twist the end to secure.

Step 7

Place the parchment parcels on a cookie sheet and bake for ten minutes.

Step 8

Remove from the oven and open the paper and enjoy. Careful, they’re hot!

Step 9

Mix the sauce ingredients in a bowl and divide evenly over each parchment square.

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My rating for En Papillote Pouches
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