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Seafood En Papillote

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 medium flounder fish fillets
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½ pound shrimp
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½ pound sea scallops
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2 tablespoons butter
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4 tablespoons all-purpose flour
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2 cups fish stock
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1 cup red wine
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2 each egg yolks
lightly beaten
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¼ pound mushrooms
sliced
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2 each scallions, spring or green onions
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2 tablespoons parsley leaves
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Ingredients

Amount Measure Ingredient Features
4 medium flounder fish fillets
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226.8 g shrimp
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226.8 g sea scallops
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3E+1 ml butter
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6E+1 ml all-purpose flour
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473 ml fish stock
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237 ml red wine
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2 each egg yolks
lightly beaten
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113.4 g mushrooms
sliced
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2 each scallions, spring or green onions
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3E+1 ml parsley leaves
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Directions

PREHEAT OVEN TO 400℉ (200℃).

Rinse flounder, shrimp and scallops and set aside on a paper towel.

Melt butter in a skillet, stir in the flour and cook until tan.

Stirring constantly, gradually add the fish stock. Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed.

Add the wine and season to taste with salt and pepper.

Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce.

Stir for a moment over low heat without overcooking the yolks.

Strain if necessary.

You can make 4 individual pouches or one large one.

Cut 8 small or 2 large sheets of parchment paper or aluminum foil.

Brush half with the oil.

Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet.

Place ¼ of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet.

Spoon the sauce liberally over the seafood and top with the reserved green onion.

Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape.

May be made ahead to this point and refrigerated.

Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes.

Serve in the pouch slitting the pouch at the table, or open the pouch and turn onto a plate or the serving platter just before serving.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

How much wine??? Recipe doesn't indicate.

zhangbo

Thanks for the comment, I just updated the recipe, should be 1 cup of red wine. Enjoy!!

 

 

Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 22632% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 709mg 30%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 59g
Vitamin A 11% Vitamin C 9%
Calcium 14% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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