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Sole in Parchment

French
Fish and tender vegetables are wrapped in paper and baked.

An exquisite preparation and a favorite of the family. If you don't have parchment paper, you can use aluminum foil, although the parchment provides a much more elegant presentation.
Ingredients
2 carrots, julienned fine or ¼" dice
1 small onion, minced
1 small zucchini, julienned fine or ¼" dice
½ teaspoon dried dill
½ teaspoon good-quality onion powder
¼ teaspoon good-quality garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
1 scallion, chopped fine
8 filets dover sole (about 1 3/4 pounds)
½ lemon, cut into four wedges
1 tablespoon dry white wine
1 tablespoon butter
4 tablespoons heavy cream
4 sheets parchment paper, 18"-20" each
 
Steps
1 In a small bowl, combine carrots, zuchini, onion, dill, onion and garlic powders. Season lightly with salt and somewhat generously with pepper. Set aside.

2 Combine chopped parsley and scallions and set aside.

3 Fold each sheet of parchment in half. Cut a fat half-heart shape, so that when unfolded you have a heart-shaped piece of parchment.

4 Place one piece of parchment on a baking sheet, one half of the paper resting on the sheet (you will have 2 fish packets on one baking sheet). Place one-quarter of the vegetable mixture on the paper, close to the fold, but not on it. Lay 2-4 fish filets on top of the vegetables. Squeeze one wedge of lemon over fish. Dot with butter, then sprinkle lightly with white wine. Top with 1 tablespoon of cream, then sprinkle with 1/4 of the scallion/parsley mixture.

5 Seal parchment on the edges. Beginning at the V of the heart, roll and crimp the edges, working your way around the heart until edges are tightly rolled and sealed.

6 Repeat to make 3 more parchment-wrapped packets of fish, using 2 baking sheets to hold 2 packets each.

7 Bake at 425ºF for 20 minutes.

8 Place a packet on each diner's plate. At the table, use a sharp pair of shears to cut an X into the top of each packet (watch out for escaping steam!). Let each guest tear the packet open, revealing a beautifully presented, incedible tasting dish.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes For a perfect meal, serve with steamed rice or a wild rice pilaf, and a green salad, tossed with a simple balsamic vinaigrette.

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