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What You Need:
(Serving Size: 4)
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3 tablespoons butter, cut into small bits, plus 4 tablespoons butter, softened
12 firm fresh mushroom caps, each about 1 inch in diameter, wiped with a dampened towel
8 four-ounce sand dab or rex sole fillets, skinned, or substitute 8 four-ounce skinned fillets of any firm white-fleshed fish
2 teaspoons salt
¼ teaspoon ground white pepper
16 thin strips of boiled ham, ¼ inch thick, about 6 inches long and ½ inch wide
2 teaspoons finely cut fresh chives
2 teaspoons finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 450. In a heavy 8- to 10-inch skillet, melt the butter bits over moderate heat. When the foam begins to subside, add the mushroom caps.
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2. Turning the mushrooms frequently with a slotted spoon, cook them for 3 to 4 minutes, or until they are delicately browned on both sides. Remove the skillet from the heat and set the mushroom caps aside.
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3. With scissors cut four large hearts about 11 inches long and 15 inches wide out of parchment paper. Then, with a pastry brush, spread 1 tablespoon of the softened butter evenly over one side of each of the four paper hearts.
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4. Pat the fish fillets completely dry with paper towels and season them with the salt and white pepper. To assemble each papillote, place two fillets on the buttered side of a paper heart and arrange four ham strips side by side over the fish. Sprinkle ½ teaspoon of the chives and ½ teaspoon of the parsley on the ham and set three of the mushroom caps on top.
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5. Fold the paper over the fish so that the edges of the heart meet. Starting at the upper end of the fold, seal the edges by crimping them together at ½-inch intervals.
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6. Before crimping the point of the heart, open the seam slightly and insert a drinking straw. Blow through the straw to inflate the papillote, then quickly crimp the bottom point closed.
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7. Arrange the papillotes side by side on a baking sheet and bake in the middle of the oven for 12 minutes. The paper should turn a golden brown. Serve the papillotes at once, opening the paper at the table.
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