"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Nouvelle Pompano en Papillote Recipe

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This recipe for Nouvelle Pompano en Papillote, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 fillets of flounder, about 6 oz. each
2 Tbs. softened butter
1/2 cup green onions, green part only, thinly sliced
1/2 stalk celery, cut into matchsticks
4 tsp. fresh dill, snipped fine
1 tsp. chopped fresh tarragon, chopped
1 Tbs. lemon juice
2 Tbs. white wine
1/4 tsp. Tabasco Gree Pepper Sauce
Salt

Directions:
Directions:
Preheat the oven to 375 degrees. Cut the paper large enough to enclose the fish completely, with enough overlap to fold over to make a tight seal. After washing the fish fillets and checking for bones, generously butter each fillet. Place them on the parchment paper. Top with the green onions, celery, dill, and tarragon. Combine the lemon juice, white wine, and Tabasco. Sprinkle the mixture all over the fish. Add salt to taste. Fold the paper over and fold the edges down hard, then fold down again to seal the pouch as securely as possible. Place the papillotes on a baking pan and place them in the center of the oven. Bake for 15-18 minutes (longer if the fish was thick). Remove the papillotes from the oven and place on serving plates. Serve immediately with a sharp steak knife for opening the bags. The fish should be eaten right out of the bag.

Number Of Servings:
Number Of Servings:
Serves four.
Personal Notes:
Personal Notes:
You can use uncoated butcher paper if parchment paper is not available.

the Antoine's recipe is at: http://www.labellecuisine.com/archives/surprise/antoines.htm

 

 

 

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