Market Fish En Papillote

By ltrodrigu

Ingredients

• 8 cups water
• 1 1/2 cups Chablis or Chardonnay
• 1 tablespoon sea salt, plus more for finishing
• 6 new potatoes
• 2 ounces hen-of-the-woods or other wild mushrooms
• Extra-virgin olive oil, for drizzling
• 2 (4-ounce, about 2-by-4-inch) skinless fillets flaky fish, such as porgy, sable fish or farmed sturgeon
• 1 Meyer lemon, zested and cut into 4 wedges
• 4 tablespoons unsalted butter
• 1 tablespoon thyme or lemon thyme leaves

Details

Servings 2
Adapted from wsj.com

Preparation

Step 1

In a stock pot over medium heat, bring water, wine and 1 tablespoon sea salt to a low simmer. Add potatoes and cook 5 minutes. Add mushrooms and cook until potatoes and mushrooms are tender, 12 minutes more. Use a slotted spoon to transfer mushrooms and potatoes to a plate and let cool in refrigerator 20 minutes. Reserve ½ cup poaching liquid and let cool.

Preheat oven to 350 degrees. Cut cooled potatoes into 1-inch rounds and mushrooms into bite-size pieces. Drizzle with oil and sprinkle with salt. Cut two sheets parchment paper into rectangles about 12 by 14 inches.

Place half of potato slices, in a single layer, in center of one parchment sheet, then top with half of mushrooms, fish, lemon slices, butter and thyme. Drizzle with ¼ cup reserved poaching liquid. Gather up long edges of parchment paper, roll together and crimp closed. Roll and crimp short ends closed, sealing with paper clips if desired, to form a secure packet. Transfer to a baking sheet. Repeat with remaining paper and ingredients to make a second packet.

Bake until fish is cooked through and broth is bubbling, 10-15 minutes. Let rest 2 minutes. Carefully open packets, then plate fish, vegetables and garnishes. Finish with a drizzle of oil, lemon zest and sea salt.