Fish en Papillote from ‘Model Kitchen’
Reprinted with permission from Model Kitchen by Cesar Casier (Dragonetti).
Photograph by Kai Z Feng
Fish en Papillote
Serves 2
2 fish filets about 5 oz. (140 g) each (cod, salmon, etc.)
Half a leek, sliced paper-thin
1 basket cherry tomatoes, halved
Half a basket mushrooms, sliced paper-thin
½ carrot, cut into thin rounds
1 red pepper, sliced into thin strips
1 onion, sliced paper-thin
A handful of flat-leaf parsley
A splash of white wine
Olive oil
Fish-seasoning mix
Pepper and salt
Preheat the oven to 350° F. Take a sheet of parchment paper about 12
inches square and rub with oil, using a kitchen brush. Place the fish in
the center and arrange the vegetables on and around it. Season with pepper, salt, fresh parsley and fish-seasoning mix. Add a splash of wine and fold the parchment paper closed. Bake in the oven for about 15 to 20 minutes, until the fish is done.
Photograph by Sven Everaert
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Roast Salmon with Citrus-Ginger Aioli
