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SNAPPER EN PAPPILOTTE
Ingredients 3 - 18 x 24 inch parchment paper, ( sheet pan liners ) Skin and remove all bone from the snapper filets. Season with salt, pepper, and rub with diced shallots. In large pot add the carrots, red onions, leeks, sweet & dry vermouth and butter. Sweat the vegetables until half done ( feeling raw ) remove them from pot reserving the liquid. Let both vegetables and liquid cool. After vegetables and liquid have cooled place the vegetables and sliced raw wild mushroom on top of snapper filets Cut the 18 x 24 inch parchment paper in half. Fold each 9 x 12 inch parchment paper in half. With the melted butter , brush both sides of parchment paper and place the snapper fillet in the center front of the paper. Fold over paper to encase the snapper and begin at the lower right hand side of package. Begin to crease paper around the snapper creating a self-locking fold. When you get to the top of the bag add 2 oz of liquid to the bag and then seal bag very tightly with a twisting fold and tuck under bag. Bake at 375 degrees for 15/20 minutes or until paper turns golden brown. This dish was created by my wife Monica 26 years ago as a surprise dinner for a Fathers Day party in our house for 14 guests. She later told me that the reason she choose this dish, was so that she would have to spend no time in the kitchen on Fathers Day as she prepared everything the day before. The butter on the parchment paper when folded acted like a 'wax' seal when placed in the refrigerator, preventing any air to get to the fish making it perfectly safe to serve one or two days later. All she had to do was to heat the oven and bake it off and serve in the snapper in the bag with a hot French bread and a salad. My wife said to me "doing my dinner in this fashion, I will have all the time in the world to pamper myself for you on Fathers Day without worrying about when and how to do everything" Well, Needless to say, her dinner was a smash hit. As matter of fact, we put it on the menu the very next day in our restaurant at the time, Price Hamlet in Miami, and have served successfully thousands and thousands ever since. Every so often Monica will order the Pappilotte for dinner just to make sure none of our chefs, her son chef Christian included, is not messing up her personal recipe… Culinary yours Jorgen and Christian Moller Other recipes Lox Snapper En Pappilotte Creme Brule' Spinich Dip |