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How To make Fish Baked In Parchment w/Potatoes, Onions & Anchovy Butte
2 tablespoons butter
1 white onion
2 cloves garlic
1 pound Savoy cabbage
Salt and freshly ground pepper 2 teaspoons chopped thyme leaves
4 small red bliss potatoes
2 tablespoons sherry vinegar
4 6-ounce boneless fillet pieces of firm whi
1 tablespoon chopped fresh mint
1 small carrot, finely diced and blanched
2 shallots, finely diced and blanched
1 tablespoon capers
4 1/4-inch slices of anchovy butter
1 lemon cut into 4 wedges
4 sprigs parsley
Preheat oven to 350 degrees. Slice the onion into 1/4-inch slices. Slice the cabbage into 1/2-inch slices. Heat 2 tablespoons butter in a large frying pan. Add the onions and cook over medium high heat until they just begin to brown. Add the garlic and cabbage, season with salt and pepper and reduce the heat to low. Continue cooking about 40 minutes, or until the vegetables are tender and golden. Add the thyme leaves and set aside. Using a Mandoline or a very sharp knife, cut the potatoes into the paper thin slices. Season with salt and pepper and toss with olive oil. Cut 4 pieces of parchment paper into double layered heart shapes with a fold down the center, about 8 inches long. Open up the parchment and lay out the potatoes on one side in a single layer. Set a spoonful of cabbage mixture on top, sprinkle with sherry vinegar and then set a piece of halibut on top of the cabbage. Season the fish with salt and pepper and then sprinkle with chopped mint. Toss the carrots with the shallots, salt, pepper and olive oil and distribute among the packages on top of the fish. Toss in the capers. Close the packages by making tiny folds along the edges of the parchment paper hearts. Bake on sheet pans 15 minutes or until fish is cooked through. Cut the butter into 1/4-inch circles. When the fish are done, make a cross in the top of the paper and open it up. Slip a slice of anchovy butter in on top of the fish, garnish with a lemon wedge and a sprig of parsley and serve
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
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How to Prepare Ocean Wise Pickerel en Papillote
Kristin Donovan of Hooked Inc. demonstrates a succulent way to prepare Ocean Wise recommended lake fish -- in this case, pickerel -- using fresh seasonal vegetables, sauce, butter and seasonings folded into parchment paper and baked.
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