- 12 ramps (about 6 ounces; see Note)
- 1 1/2 pounds skinless halibut fillet, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons snipped chives
- Freshly ground pepper
- 4 ounces sorrel, cut into 1 1/2-inch strips (see Note)
- 2 tablespoons plus 2 teaspoons crème fraîche
- 2 tablespoons plus 2 teaspoons dry white wine
- 1 teaspoon soy sauce
- Crusty bread, for serving
How to make this recipe
- Preheat the oven to 500°. On a baking sheet, arrange the ramps in a single layer. Roast for 3 to 5 minutes, until the leaves are slightly puffed and beginning to brown at the edges.
- In a medium bowl, toss the halibut with the olive oil and chives; season with salt and pepper.
- Lay four 14-inch-long sheets of parchment paper on a work surface. Arrange 3 ramps in the center of each sheet and top with the halibut. Mound the sorrel on the fish and top with the crème fraîche, wine and soy sauce; season with pepper. Fold the parchment over the fish, then fold the edge of the parchment over itself in small pleats to seal the papillotes.
- Transfer the papillotes to a baking sheet and bake for about 8 to 10 minutes, until they are slightly puffed. Snip the parchment packets open with scissors and serve with crusty bread.
If ramps are not available, substitute scallions. If sorrel isn't available, use baby spinach and a squeeze of lemon juice.
Full-bodied, fruity California Chardonnay