Spring Halibut Papillotes with Sorrel & Ramps
- TOTAL TIME: 50 MIN
- SERVINGS: 4
Preparing the parchment packets, or papillotes, is supereasy, says Julianne Jones: “Just make the bundles and stick them in the oven.” The papillotes puff up with steam as they bake, flavoring the fish with the sorrel, wine and ramps.
- 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
- 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.
Full-bodied, fruity California Chardonnay
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.