Sunday, November 21, 2010

Flounder en Papillote with Tarragon Oysters

     I used to cook this recipe in a fine Swiss restaurant.  The chef was a traditional Haute Swiss executive chef who loved cooking fresh Florida seafood.  We ran this papillote as a special du jour using pompano, flounder and sometimes sole.  When the papillote was cut open at a table, the aroma was so very mouth watering!  Heads would turn and comments like "We should have ordered that entree" were heard from customers sitting near by!  Papillote cooking is a very nice French cooking method.
     Recipe:  Cut two large circle shapes of equal size out of parchment paper.  (Be sure that the paper is at least 2 inches bigger than the piece of fish.) 
     Brush both sides of each parchment with unsalted butter.
     Brush a large baking pan lightly with butter.
     Lay one piece of the parchment paper on the baking pan.   
     Set two overlapping small flounder filets on the center of the paper.
     Heat a saute pan over medium heat.
     Add 2 pats of unsalted butter and a small splash of olive oil.
     Add 1 sliced garlic clove.
     Add 1 small sliced shallot.
     Saute till the garlic turns a light golden color.
     Add two shucked large oysters.
     Saute till the oysters are nearly fully cooked.
     Add 2 pinches of tarragon leaf.
     Add sea salt and black pepper.
     Add a squeeze of lemon juice.
     Add a splash of dry white wine.
     Reduce the wine for a minute and then spoon the sauce, garlic, shallots and oysters over the flounder on the parchment paper.
     Set the second piece of buttered parchment on top of the flounder and line up the edges of the two pieces of paper.
     Neatly fold the edges to seal the two pieces of parchment paper together.  The parchment "bag" should be air tight.
     Place the baking pan with the papillote in a 350 degree oven.
     Bake for 10-12 minutes.
     Place the papillote on a plate or serving platter with a spatula.
     You can also serve the tarragon flonder and oysters by cuting open the bag on a serving platter and then transfer the entree from the bag to the serving plate.
     Serve with a turned, noisette buttered potato slice and green beans or a vegetable of your choice.
     Cut the papillote open with a razor sharp knife at the table and not in the kitchen.  When the bag is cut open, the aroma will be incredible!  Oysters and tarragon go so well together.  The oyster topping is delicious with flounder.  The garlic develops a mild roasted flavor.  This is a very tasty entree!  ...  Shawna

0 komentar:

Post a Comment