Anything " EN PAPPILLOTE "

[Cookinman]

Someone asked about a snook recipie a few days ago - Thought I'd post this here as well

Basically anthing you could do with Snapper, you could do with snook.

an alternative ( Actually quite healthy also )
is "En Papiollote"

1/2 Sheet Tray Liner paper ( Best ) Folded in half. Parchment Paper may be more readily available.

Jilienne of Red and Yellow peppers,
Julienne onion,
Sliced mushroom of choice.
Zest of 1 lemon.
Fresh Tyme sprig 1 PER Snook Filet
Splash Dry Vermouth ( better than white wine, crisper flavor and cheaper to cook with)
Salt and Freshly Ground Pepper

Snook Filets 6-8 oz filet.

Place Filet in between Folded 1/2 Sheet Paper/ Parchment Paper
Season with S and P / Tyme
Arrange Julienne Veggies as well as Mushroom slices on Filet, careful not to allow any veg to fall to the sides.

Re season with S and P / Lemon Zest.
Splash of Vermouth ( 3 T max )

Fold Paper in small overlapping Folds working around Filet untill sealed well.
Some like to brush melted butter / oil on outside of parchment paper for nice browning effect.

Bake at preheated 350 oven 15 minutes more or less depending on thickness ( Tail piece, less Collar more )

Carefully remove fom baking tray and slide onto service plate without deflating Baloon you have created.

Open at service tableside by maxing and X in top of paper while steam permeates the nostrils of your date/ wife / companion.

ALSO This prep works for Pompano very, very well and you can further inpress by removing flesh from Pompano frame with 2 tablespoons....takes a bit of work to master, but if I can teach more than a dozen coked up Maitre'd s how to do it over the years, regular sober folk can learn in half the time..lol) Just press on and follow the backbone ( Through the middle ) If fish is cooked properly, it should just slide off in halves. For second half, just lift head and skeleton carefully from meat.

Mangi!

[Big Daddy]

Thanks again. Where can I find a visual on "Fold Paper in small overlapping Folds working around Filet untill sealed well." Everything else I get. If you are at Dania Saturday maybe you can explain it for me- I won't be coked up!

[Cookinman]

Thanks again. Where can I find a visual on "Fold Paper in small overlapping Folds working around Filet untill sealed well." Everything else I get. If you are at Dania Saturday maybe you can explain it for me- I won't be coked up!

ROFL - I hope not
Visual - hard to explain I will take a picture later , as I cannot make the DID.

[gotants?]

Here`s how I do it...

Fold paper in half, cut a very round heart shape out of it. Open heart and place fish and julied vegs on inside of one half. Start at top. and fold over a half inch. Then repeat until you reach the tail. Take tail part and fold over into a knot to complete. What you have then is a half circle.

Yes, I baste with clarified butter. I don`t use any peppers and prefer the filling of shrimp and lump crab meat placed UNDER the fish fillet.

I like the maripaus (sp?) of scallion, celery, and carrots with thyme sprig, with shrimp and crab meat on top of that, then the pompano fillet, topped with sea salt, fresh crushed pepper, a large dab of butter and a splash of white wine like pouilly fuisse.

With single fillet, bake at 450% for 12-15 minutes.

[Cookinman]

Here`s how I do it...

Fold paper in half, cut a very round heart shape out of it. Open heart and place fish and julied vegs on inside of one half. Start at top. and fold over a half inch. Then repeat until you reach the tail. Take tail part and fold over into a knot to complete. What you have then is a half circle.

Yes, I baste with clarified butter. I don`t use any peppers and prefer the filling of shrimp and lump crab meat placed UNDER the fish fillet.

I like the maripaus (sp?) of scallion, celery, and carrots with thyme sprig, with shrimp and crab meat on top of that, then the pompano fillet, topped with sea salt, fresh crushed pepper, a large dab of butter and a splash of white wine like pouilly fuisse.

With single fillet, bake at 450% for 12-15 minutes.

Mirepoix is the spelling I believe. Any combination of veg and flavors work well with this preperation. I loce the versatility of ot. the onlything to remember is that you should try to parcook any of the veggies you will use id you do not think they will be cooked in the amount of time the filet will....and all but the most tender, probably will not.

[gotants?]

"the onlything to remember is that you should try to parcook any of the veggies you will use id you do not think they will be cooked in the amount of time the filet will....and all but the most tender, probably will not."

Yes, I lightly saute` the vegs first as well. Can`t wait to catch some pomps now...