Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Arctic Char En Papillote with Crispy Leeks and Garlic
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 651
- Total Fat
- 48 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 37 g
- Cholesterol
- 124 mg
- Sodium
- 699 mg
Cooking en paplillote is a great way to keep fish moist and delicate. The key is to make sure the edges of the paper are well sealed, so the steam created during cooking stays inside the packet. Wine adds a little acidity, but if you're avoiding alcohol, try a mixture of lemon juice and water instead.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 651
- Total Fat
- 48 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 37 g
- Cholesterol
- 124 mg
- Sodium
- 699 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 400˚ F. Tear off 4 sheets of parchment paper, 16 to 18 inches long each. Thinly slice 1 leek crosswise into half moons and divide among the parchment sheets, slightly off center. Top evenly with the thyme and parsley sprigs and 1 piece of butter each. Top each pile with a char fillet (if it’s skin-on, place skin-side down) and season generously with salt and pepper. Top each fillet with another piece of butter and carefully pour about 2 tablespoons wine over each mound of ingredients.
- Fold the parchment over the fish. Starting at one corner, fold and pleat the parchment all the way around to the other corner, making sure the packet is well sealed. Carefully transfer the packets to 2 baking sheets. Bake until the fish is just cooked through, 10 to 12 minutes. Let stand 3 to 5 minutes, then carefully open the packets.
- While the fish cooks, cut the remaining leek crosswise to make 4 pieces, then slice lengthwise into thin strips. Put in a medium nonstick skillet with the olive oil and turn the heat to medium. Cook, tossing, until crisp and browned, 8 to 10 minutes, adding the sliced garlic for the last minute. Remove from the heat and season with salt. Top the fish with the crispy leeks and garlic and chopped parsley.
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