Recipes Roasted Halibut with Vegetables en Papillote 3.0 (781) Add your rating & review Cooking halibut and vegetables en papillote (in paper) with a little bit of sherry preserves all the flavor of the delicate fish and the crisp-tender asparagus, sugar snaps and carrots, with only a little fat. By André Soltner André Soltner André Soltner began his culinary career at the Hôtel du Parc in Mulhouse, Alsace, at the age of 15. He then rose to the position of chef at Chez Hansi in Paris. In 1961, Soltner moved to America and teamed up with Andre Surmain to open the legendary Lutèce restaurant in Manhattan.As a chef at Lutèce, Soltner elevated some of the world's finest, classic French cuisine to a high art form worthy of global acclaim. As a matter of fact, Chef Soltner brought items such as shallots and crème fraîche to America for the first time. In 1994, Soltner sold the restaurant to new ownership, but the doors finally closed in 2004.Over the past 34 years, Chef André has been the chef and owner of the East Side culinary landmark, receiving more than 25 awards, including the Meilleurs Ouvriers de France, the Officier du Mérite National, the Chevalier du Mérite Agricole, the James Beard Foundation Lifetime Achievement Award, and, most recently, the Legion d'Honneur. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Roy Zipstein Total Time: 40 mins Yield: 8 Ingredients 2 medium carrots, cut into straws 3/4 pound thin asparagus, cut into 3-inch lengths 1/2 pound sugar snap peas 2 tablespoons extra-virgin olive oil, plus more for brushing 1 medium onion, thinly sliced 1/2 pound white mushrooms, sliced Salt and freshly ground pepper 2 1/2 pounds skinless halibut fillet (about 1 1/2 inches thick), cut into 8 pieces 1/2 cup chicken stock or low-sodium broth 1/4 cup dry sherry Directions Preheat the oven to 375°. In a saucepan of boiling water, cook the carrots for 1 minute. Add the asparagus and sugar snaps and cook until crisp-tender, 2 minutes. Drain and spread on a plate to cool. In a nonstick skillet, heat the 2 tablespoons of oil until shimmering. Add the onion and mushrooms, season with salt and pepper, and cook over moderately high heat, stirring until softened, 7 minutes. Transfer to the plate; let cool slightly. Heat 2 large, sturdy baking sheets in the oven. Lay out eight 14-inch-long sheets of parchment paper and brush with olive oil. Mound some of the vegetables on half of each sheet. Set the fillets on the vegetables and season with salt and pepper. Fold each packet in half, then fold up 2 sides to seal, leaving 1 side open. In a small bowl, combine the stock and sherry; spoon 1 1/2 tablespoons into each packet. Fold up the last side, sealing tightly. Transfer the packets to the preheated baking sheets. Bake for 9 minutes, until the fish is cooked through. Open the packets and transfer the fish, vegetables and broth to plates. Serve at once. Notes One Serving 298 cal, 15 gm fat, 1.9 gm saturated fat, 8 gm carb, 3 gm fiber. Suggested Pairing Bridge all the flavors in the first two courses with an assertive, minerally white such as Alsace Pinot Gris. Rate it Print