Fish en Papillote with Mushroom Duxelles and Tomato Concassé

Fish en Papillote with Mushroom Duxelles and Tomato Concassé
Contributor
Fish en Papillote with Mushroom Duxelles and Tomato Concassé
Arthur Bovino

Fish en Papillote with Mushroom Duxelles and Tomato Concassé

Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation.

Click here to see 'Shrooms: They're What's for Dinner Tonight.

4
Servings
121
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 16 morel mushrooms
  • Salt and pepper, to taste
  • 2 fillets Arctic char, halved
  • 1/4 Cup mushroom duxelles
  • Tomato Concassé
  • 1 bunch ramps
  • 1 Cup white wine
  • Juice of 1 lemon
  • 1 egg white

Directions

Preheat the oven to 400 degrees.

Heat the butter and olive oil in a sauté pan over medium-high heat. Add the mushrooms and sauté until browned. Season with salt and pepper, to taste. Set aside.

Clean and score the fish. Season both sides with salt and pepper, to taste. Cut four 1 ½-foot lengths of parchment paper. Fold each of them in 1/2, and then cut them so that they will make heart-shaped paper when opened to make the pockets.

For each packet, ladle 1 tablespoon of mushroom duxelles in the center, place the fish on top, ladle tomato concassé on top of the fish. Layer the ramps over the concassé. Place the morel mushrooms along the sides of the fish.

Divide the wine and lemon juice evenly over each portion of fish, and season with salt and pepper, to taste. To close the packages, brush egg whites all along the outside edges of the inside of the paper surrounding the fish. Fold the paper to match up all sides and press together.

Then, brush 1 side with egg whites, and start folding the paper over in folds about as long as the tip of your thumb to its knuckle, pressing tightly to close all along the way. (It’s important to get a good seal so that the fish steams in the packet.)

Place the packages on a cookie sheet and put in the oven until they expand fully, about 15 minutes. Place on a plate, tear open (be careful of the steam), and serve!

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Calcium, Ca
23mg
2%
Choline, total
2mg
0%
Fluoride, F
101µg
3%
Folate, total
1µg
0%
Magnesium, Mg
5mg
2%
Phosphorus, P
9mg
1%
Sodium, Na
80mg
5%
Water
44g
2%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.