Fillet of Snapper en Papillote

Fillet of Snapper en Papillote

Makes 10 Servings
Fillet of Snapper en Papillote

Ingredients You'll Need

  • 3 3/4 lb. red snapper fillet, skinless
  • 10 oz. butter
  • 1 pt. fish veloute
  • 4 fl oz. dry white wine
  • 2 Tbsp. minced shallots
  • 5 oz. thin-sliced scallions
  • 5 oz. sliced or quartered mushrooms
  • Salt and pepper to taste

Cooking Instructions

  1. Cut the fish into 10 equal portions, 6 oz/ 170 g each. Cut 10 pieces of parchment paper into heart shapes large enough to enclose the fillets. Butter both halves of the parchment paper.
  2. Place a portion of veloute (1 to 1Y2 f1 oz/30 to 45 mL) on one side of the parchment heart. Place a portion of fish on top. Sprinkle with the wine, shallots and scallions. Shingle the sliced mushrooms on top.
  3. Fold the paper over and seal the sides tightly.
  4. Place the bag on a hot, buttered sizzler platter or sheet pan .
  5. Place in a 400° to 425°F/205° to 220°C oven for 5 to 8 minutes, or until fish is cooked through . Serve immediately in the paper.

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