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Poisson D Avril En Papillote

New.Wife's picture
Poisson D Avril En Papillote is an intoxicatingly delicious fish preparation. I am confident that it will captivate anyone who tries it! So what are you waiting for? Go ahead and try this Poisson D Avril En Papillote!
  Water 1 Quart (4 cups)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Fresh sole fillets 24 Small
  Chicken stock 6 Cup (96 tbs)
  Turnips 2 Large, peeled and cut into 1 x 2 inch ovals
  Pearl onions 8
  Carrots 8 Small, cut into 1 x 2 inch ovals
  Green beans 1 Pound
For brandy champagne sauce
  Butter 1⁄2 Cup (8 tbs) (1 stick)
  All purpose flour 1⁄2 Cup (8 tbs)
  Fish stock 2 Cup (32 tbs) (Fast and Easy)
  Champagne/Sparkling dry white wine 1 Cup (16 tbs)
  Butter 2 Tablespoon (1/4 stick)
  Small mushroom caps 2 Cup (32 tbs)
  Whipping cream 1 Cup (16 tbs)
  Brandy 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
For vegetable glaze
  Water 3 Tablespoon
  Sugar 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg whites 2 , lightly beaten

Fold each piece of paper in half and cut out large heart shape.
Set aside combine water and lemon juice in large bowl.
Dip each fillet into water; drain well.
Cover and refrigerate.
Bring chicken stock to boil in 4-quart saucepan over high heat.
Add turnips and onions and blanch 2 minutes.
Remove with slotted spoon and plunge into cold water to stop cooking process; drain well.
Pat dry with paper towels.
Transfer to bowl.
Repeat with carrots (blanching 3 minutes) and beans (blanching 4 minutes).
Vegetables should be barely fork tender and retain color.
For sauce: Melt 1/2 cup (1 stick) butter in 2-quart saucepan over medium heat.
When butter is foamy, add flour and stir until roux is bubbly, about 1 to 2 minutes.
Add fish stock and Champagne and simmer until sauce is reduced to consistency of whipping cream, about 5 to 10 minutes.
Melt 2 tablespoons butter in 10 inch skillet over medium heat.
Add mushroom caps and saute 2 to 3 minutes.
Add to sauce using slotted spoon.
Stir in cream, brandy, salt and pepper and bring to simmer.
Set aside and keep warm.
For glaze: Stir water, butter, sugar and salt in medium skillet over low heat.
Add vegetables, shaking pan constantly, until well glazed, about 3 to 4 minutes.
Remove from heat.
Preheat oven to 375°F.
Roll up fillets and set 3 on upper half of 1 parchment paper heart.
Arrange vegetables around fish.
Pour some of sauce over top.
Fold bottom of heart over fish; fold edges over to seal.
Fold tip of heart several times to seal.
Brush top of packet with egg white.
Repeat with remaining fillets.
Transfer to baking sheet(s).
Bake until paper is golden brown, about 10 minutes

Recipe Summary

Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5558 Calories from Fat 2161

% Daily Value*

Total Fat 243 g373.7%

Saturated Fat 137.9 g689.3%

Trans Fat 0 g

Cholesterol 1664.9 mg555%

Sodium 7077.4 mg294.9%

Total Carbohydrates 277 g92.3%

Dietary Fiber 44.4 g177.8%

Sugars 91.5 g

Protein 474 g947.3%

Vitamin A 1422.8% Vitamin C 292.1%

Calcium 94% Iron 88.9%

*Based on a 2000 Calorie diet

Poisson D Avril En Papillote Recipe