Papillote of Chilean Bass ►
“En papillote” is a technique whereby the food is enclosed and cooked in a paper package so that it steams gently in its own juices. You are then greeted by the wonderful aroma of the captured juices upon opening the package at the table.
Ingredients
- Chilean Sea Bass - four 6-ounce portions
- Artichokes - 3
- Fennel Seeds - 1 teaspoon, crushed
- Coriander - 1 teaspoon, ground
- Extra Virgin Olive Oil - 1 cup plus 3 tablespoons
- Garlic - 2 tablespoons, minced
- White Wine - 1/2 cup
- Thyme - 5 fresh sprigs
- Salt and freshly ground pepper to taste
- Red Pepper - 1, roasted, seeded, deribbed, and chopped
- Tomatoes - 2, peeled, seeded and diced (see Cooking Basics)
- New Potatoes - 4 ounce, sliced and blanched
- Shallots - 4 tablespoons, chopped
- Tarragon, Basil, Parsley, and Chives - 1 tablespoon each, chopped, mixed together
- White Wine - 2/3 cup
- Extra-Virgin Olive Oil - 1/2 cup
- Salt and freshly ground pepper to taste
- Parchment Paper
- Vinaigrette
- Olive Oil - 3 tablespoons
- Lemon Juice - 1 tablespoon, fresh
- Shallots - 1/2 teaspoon, minced
- Tarragon, Basil, Parsley, and Chives - 1/4 teaspoon each, chopped, mixed together
- Salt and freshly ground pepper to taste
Instructions
To prepare the artichokes: Soak the artichokes in cool water for 10 minutes; drain. Using a very sharp knife, remove all tough outer leaves of each artichoke, usually found around the base. Peel the stems to remove the tough fibrous material; cut off the top half of each artichoke and discard. Using a small spoon, scrape out the hairy choke in the center of each artichoke and discard. Reserve artichokes in water with lemon juice to keep from darkening.
In a medium heavy-bottomed saucepan over medium high heat, heat 3 tablespoons of olive oil to very hot. Add garlic; cook until nice and brown in color, 1 to 2 minutes. Add artichokes, coriander and fennel seed; stirring continuously to keep artichokes from becoming too brown. Add white wine; simmer for 4 to 5 minutes. Add fresh thyme sprigs, then season with salt and pepper. Add remaining olive oil; cover saucepan and continue to cook over low heat for 20 minutes. Remove artichokes from saucepan; cool, then cut into 1/4 inch slices.
To build the papillotes: Cut parchment paper into 2 heart-shaped ovals, approx. 18 inches wide. Fold in half and crease; reopen parchment paper. Season bass portions with salt and pepper. Cut each of the artichokes into 4 or 5 large pieces. On one side of the parchment paper, layer one half of the artichokes, red peppers, tomatoes, potatoes, and shallots in a small mound. Place bass portions on top of vegetables; garnish with mixed herbs. Drizzle with olive oil and white wine. Fold the other half of parchment paper over the top and tightly roll the edges together, creating a rounded, sealed bag. Repeat the same process to create the second papillote. Preheat oven to 400 degrees F. Place the papillotes on a baking sheet and bake for 10 minutes.
To prepare the vinaigrette: In a small mixing bowl, whisk all ingredients until well blended. Season with salt and pepper. Set aside.
To serve: Place a papillote on each serving plate. At the table, cut open parchment paper with scissors, taking care not to get burned from escaping steam. Pull bag back, drizzle with vinaigrette, and serve.
