White Fish Fillet en Papillote with Cream of Lemon Sauce

Ingredients:

• 4 fillets of white fish (turbot, sole, halibut, fluke, etc.) approx. 120 gm each
• Dash of white wine
• 2 carrots
• 2 zucchinis
• 1 red pepper
• 2 onions
• Basil
• Dash of soya sauce
• 4 tablespoons (60 mL) créme fraiche, Devon cream or thick sour cream
• Juice of 1 fresh lemon
• Olive oil (enough to coat bottom of wok or skillet)
• Pinch of salt, preferably fleur de sel

Preparation Instructions:

• Preheat oven to 400°F (200°C)
• Cut all vegetables into fine strips
• In a wok or skillet, preheat olive oil and add vegetables
• Sauté for 2 to 3 minutes, adding salt, pepper and soya sauce
• Remove from stove
• In a bowl place 4 tablespoons of créme fraiche and add freshly squeezed lemon juice, making sure the cream stays thick in texture
• Place the thinly sliced vegetables into a Culinary Parchment Cooking Bag (one bag can be used to cook 1 to 2 servings)
• Place the fillet of turbot on top of the vegetables, adding a pinch of salt on top
• Add a dash of white wine with 1 tbsp of lemon cream and a basil leaf on top of the turbot
• Close the bag by folding 3 to 4 times, crimping to seal
• Place bag(s) on a cooking tray and bake for 10 to 12 minutes

Serves 4.

A visit with Chef Fabrice Morel in Aubeterre sur Dronne, France, sharing the secrets of “en papillote” cooking with Paperchef’s Culinary Parchment Cooking Bags as he prepares a delicious seafood dish.