By him: snapper en papillote

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Recipe adapted from Chef Danny Grant, a two-starred Michelin chef at the Elysian Hotel in Chicago  (relish.com)
Ingredients
14g + 7g butter, divided
2  cups button mushrooms
2  cloves garlic, minced
1/2  bunch scallions, whites part sliced, greens left whole
2  filets snapper (halibut, black cod, or salmon, any fish)
1/2  bulb fennel, sliced in 16ths
1/2  cup chicken stock
2  tbsp olive oil
2  sprigs thyme
2 slices lemon
 
Instructions
1. Preheat oven to 180 degrees C.
2. Melt 1 tablespoons butter in a small skillet; add mushrooms and sauté until lightly coloured. Add garlic and scallion whites; cook for 3 minutes until tender and remove from heat.
3. Season the fish with salt, pepper and top with lemon slices. 
4. Spread out two pieces of parchment paper and brush the paper with remaining butter. 
5. Divide all ingredients among 2 different sheets of parchment paper (being careful not to let the stock and olive oil spill) and top with the fish.
6. Wrap up the fish using the parchment paper. Bake for 13 minutes. Remove, unwrap the parchment paper and serve.
Tip: this can sit in the fridge for up to four hours until ready to bake. 
 
Serves 2.
 

“En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.  The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.

The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock.

This method is most often used to cook fish or vegetables, but lamb and  poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.

The pouch should be sealed with careful folding.”

From Wikipedia, the free encyclopaedia

 

By him: grilled fish tacos with chipotle-lime dressing

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Recipe adapted from Allrecipes.com
 
Ingredients
For the marinade
20ml extra virgin olive oil
2 tsp white wine vinegar
2 tsp fresh lime juice
3/4 tsp lime zest
1/2 tsp honey
1/4 clove garlic, minced
1/8 tsp cumin
1/8 tsp ground black pepper
1/4 tsp mild pepper sauce, or to taste
150g fish fillets, cut into chunks
 
For the dressing
75 g light sour cream
40 ml mild pepper sauce
2 tsp fresh lime juice
3/4 tsp lime zest
1/8 tsp cumin
salt and pepper to taste
 
Toppings
2 tortillas
20g cherry tomatoes, seeded and diced
1/4 small head cabbage, cored and shredded
1/4 limes, cut in wedges
 
Instructions
To make the marinade
1. Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, black pepper, and pepper sauce in a bowl until blended.
2. Place the fish in a shallow dish, and pour the marinade over the fish.
3. Cover, and refrigerate 6 to 8 hours.
 
To make the dressing
1. Combine the sour cream and pepper sauce in a bowl. Stir in the lime juice, lime zest, cumin. Add salt, and pepper in desired amounts.
2. Cover, and refrigerate until needed.
 
Remove fish from marinade, drain off any excess and discard marinade.
Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, and cabbage; drizzle with dressing.
To serve, roll up tortillas around fillings, and garnish with lime wedges.
 
Makes 2

“A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoe, minced meat, onions and lettuce.”

From Wikipedia, the free encyclopaedia