Create suspense and surprise
at your table by serving fish baked en papillote. This time-honored
method steams fish in parchment paper so that the fish emerges
cooked but still moist. Do this as you prepare a delectable sauce
to serve once the paper envelope is split.
Fish Fillets
in Wine Sauce
- 1 1/2 pounds fish fillets
4 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, peeled and diced
1/2 cup white wine
1/2 cup dry sherry
3 tablespoons minced sun-dried tomatoes marinated in oil
1 cup heavy cream
- Parchment paper or aluminum
foil
- Preheat the oven to 400F.
- Place each fillet on an
11-inch piece of parchment paper or aluminum foil. Dot each with
1 teaspoon butter and season lightly with salt and pepper. Fold
over and seal the edges to form a packet. Place the packets on
a baking sheet. Bake on the middle oven rack for 15 minutes.
- Meanwhile melt 1 tablespoon
butter in a skillet. Add the shallot and saute for 2 minutes.
Add the wine and sherry; bring to a boil. Boil until the liquid
is reduced to about 1/4 cup (about 5 minutes).
- Stir in the minced tomatoes.
Add the cream and simmer over high heat (do not boil) until sauce
is reducedby half (about 5 minutes).
- Remove fish from foil
and place on warmed serving plates. Pour sauce over fish. Serve
at once.
Makes 4 servings.
Cook's Note: Sea bass,
haddock, turbot and red snapper are all good fish choices.
