Description
The French have this way of presenting is called en papillotte, "the paper shoes". Wrapped the ends of the paper a little like prehistoric curler. This method allows you to save all the juices and aromas inside the "envelope". This is a great dinner option. Thus in parchment you can cook any fish with seafood. Try to cook: salmon with shrimp, sole, squid, cod with mussels or pike-perch with crayfish tails.
Ingredients
-
Soy sauce
3 Tbsp
-
Halibut
300 g
-
Scallop
100 g
-
Garlic
2 tooth
-
Shallots
100 g
-
Butter
30 g
-
Cream
100 ml
-
Seasoning
0.5 tsp
-
Parsley
Cooking
Take the steaks halibut and scallops, give them spontaneously to thaw, sprinkle with seasoning "Lemon pepper" and pour soy sauce TM Kikkoman. Set aside to marinate.
Finely chop the garlic and shallots and fry until transparent in butter.
Add the cream and cook, stirring, until it thickens a couple of minutes.
Add finely chopped parsley, remove from heat.
Fold the parchment in half and cut two rectangles measuring 30 x 40 cm
In the middle of the parchment put the marinated fish on top scallop.
Pour butter-garlic sauce.
The long side of the parchment, connect, wrap. The remaining open ends to twist like a candy wrapper on the candy. Put in the form, put in heated to 200 degrees oven, bake 20 minutes.
Prepared halibut with scallops get cut envelopes.
The dish is served hot right in the envelopes. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.