How to Prepare nouveau classical French Cuisine-Sole en Papillote

Learn classic French dishes in a modern style from a classically trained Chef.
Sole en Papillote, (Sole baked in parchment)
Types of fish to use.
Preparation method.
Cooking procedure

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• Fish
• Recipe Ingredients
• Parchment paper
• Oven
• Cookie sheet
• Chef's knife

1. For each portion purchase 2 filets of white fish:
   sole, halibut, flounder or tilapia.
   Cut into 2-3oz pieces.
   Place on an olive oiled plate and season both sides with salt and fresh ground pepper.

2. Julienne 1oz each of green, red & yellow pepper
   Slice 1 clove of garlic
   Chop 1/2 oz each of fresh parsley, thyme and rosemary
   Slice 2oz portobello mushrooms

3. Fold a large piece of parchment paper in half (ask your butcher, fishmonger or donut shop for one)
   Lightly oil one half with olive oil.
   Place portobellos in center, top with fish.
   Mix together peppers, garlic and herbes, place on top of fish.

4. Squeeze 1/2 lemon on top of fish and pour over 1oz of white wine (one you like to drink)
   Fold over top piece of paper then crimp the edges all around to seal the package.Staples work good too. Lightly oil the outside.
   Place package onto a cookie sheet and bake in a hot oven, 4oo degrees for 10 minutes

5. Slide package onto serving platter, should be puffed up by now and serve immediately, cutting down the middle to expose fish and some wonderful aromas.

Tips & Warnings

• Make sure their is enough room for package to expand while cooking.
• Filets should be no more than 1/4 inch in thickness
• Sole is prefered
• Try not to let wine run out as the wine causes steam helping to keep the fish moist and allowing the package to rise not to mention the added flavor
• Steam can burn so be careful opening package perhaps wear kitchen gloves

[foxybj]

on 7/29/2009 love this guys recipes so different from the norm, please send more

[chefbob]

on 7/27/2009 Check out my recipes on eHow.com Nouveau classical French cuisine Chef BOb foodie for ever

[chefbob]

on 7/27/2009 Look for more nouveau recipes from Chef Bob