Sunday Papillotes at Whits End

After our walk on the East River Greenway, Michael and I walked West toward Agata and Valentina (my favorite grocery store) to pick up fixings for dinner. On our way we passed a cute new restaurant, East End Kitchen. We noted the “free bloody mary or mimosa with brunch” sign and stopped to look at the menu. They offer SNAPPER IN A BAG: mushroom duxelles, Landisdale Farm's crushed tomatoes for $20. I noted, “This is directly out of Culinary Arts Level One Lesson 12” just substitute bass for snapper. It was also exactly what I planned to make for dinner.

Bass en Papillote with Spinach Fettuccine

I have included the recipe below so you can try it at home. It looks like a lot of work and it is, but go ahead and make the Tomato Fondue, Duxelles, and Vegetable Garniture ahead of time… then assemble the papillotes at dinner time. I served the fish with 2007 White Label Chardonnay from our visit to Lenz Winery in North Fork, Long Island. It was a perfect match. 

Poisson en Papillote 

(Recipe adapted from The International Culinary Center Classic Culinary Arts Level One text book)
Yields: 4 Servings

Ingredients

For the Fish and Papillotes 4 fillets of bass (or other fish of your choice)
2 T veg oil
Fresh thyme sprigs
1 egg white, lightly beaten
White wine
Salt and Pepper

For the Tomato Fondue 7 oz ripe tomatoes
2/3 oz shallots, ciseler
½ oz butter
1 garlic clove
Bouquet garni
Salt and Pepper

For the Duxelles 7 oz mushrooms
1 oz shallots, ciseler
2/3 oz butter
¼ t lemon juice
Salt and Pepper

For the Vegetable Garniture 2 oz carrots, julienne
2 oz leeks, julienne
2 oz celery, julienne
½ oz butter
Salt and Pepper

Procedure

For the Fish 

Portion the fish. Coat the fillets with vegetable oil and fresh thyme and refrigerate (this is the marinade).

For the Tomato Fondue

1. Peel and seed tomatoes. Chop tomatoes coarsely. 
2. In a sautoir (straight sided frying pan), sweat the onions, shallots, and garlic in the butter until soft. Add the tomatoes. Cover with a cartouche and cook on low heat until the liquid has evaporated. 
3. Taste and adjust seasoning. 

For the Mushroom Duxelles and Vegetable Garniture

1. Chop the mushrooms. 
2. In a sautoir, sweat the shallots in the butter for 5 minutes. 
3. Add the mushrooms. Cover with a cartouche and cook on low heat until the liquid has evaporated. 
4. Taste and adjust seasoning. 
5. Cook the vegetable garniture separately a l’etuvee and season to taste. 

Assemble the papillotes

1. Season the flilets with salt and pepper. 
2. Place 2 T of Duxelles and 2 T Tomato Fondue on each piece of parchment. Place fillet on top, presentation side up. Top with vegetable garniture and a sprig of thyme. Moisten with a few splashes of white wine. 
3. Seal the papillotes with egg whites and folds to close. Lightly oil the top of the papillote. 

For Baking the Papillotes

1. Preheat oven to 450 F 
2. Place papillotes on a sheet pan and bake for 7-8 minutes, depending on the thickness of the fish. 
3. Serve in papillote to be opened at the table. 

It was another perfect Sunday…. Waking up to a azure sky... A beautiful walk along the river.... Another day in the kitchen... 

A delicious lunch of croque monsieur and bitter green salad with a glass of champagne on our balcony overlooking the river while Edward-the-Great played the piano.... A dinner of poisson en papillote and spinach fettuccine…And for dessert? The most delicious apple pie I ever made. Just perfect.