Signature Dining: Comfort Food & Healthy Choices - A Five Star Experience
Fillet of Snapper en Papillote

Fillet of Snapper en Papillote


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Fillet of Snapper en Papillote

Fillet of Snapper en Papillote

Makes 10 Servings

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 port ions, 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 mushroom s 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 immediate ly in the paper.


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