30 Minutes to Fancy! Halibut, En Paupiette! 

In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil – and then cooked in the oven. Seriously though- cooking anything in a pouch will create a delicious infused meal. In this case, the white fish and veggies stays so juicy and moist. They are all benefitting while being bathed in olive oil, and citrus lusciousness. 

All in 30 minutes or less! 

Ingredients:

2-4 medium Yukon potatos, sliced into very thin rounds about 1/16th-inch thick

10-12 Asian pea pods, cleaned

1 bulb fresh fennel cleaned and sliced thin

2 green scallions, cleaned cut in halve. Vertical .

4 -6 Tablespoons good quality olive oil, divided

Himalayan salt and fresh ground pepper to taste

2 white fish filets, about 6 ounces each

1 orange, zested and juiced

1 Meyer lemon, zested and juiced 

2 sprigs of fresh thyme 

2 Tablespoons fresh parsley chopped, for garnish 

1 bunch of fresh chives for garnish 

Method

Preheat oven to 400’F. 

Cut a 2 / 12-14 inch long sheets of kitchen parchment. Fold each piece in 1/2 and make a crease. Open back up revealing crease. Spray with your favorite non-stick cooking spray. Set aside on a high sided baking sheet.

Slice the potato, fennel very thin, about 1/16th of an inch. Add half the potato slices in the center of the parchment working only on one side of the crease ( as the parchment will be folded over later) fan the vegetables in a circle slightly overlapping the previous vegetables in a pattern. Potatoes, fennel then pea pods. Making sure to distribute the vegetables evenly among the pieces of parchment. 

Gently drizzle the potatoes, fennel and pea pods with about 1 tablespoon of olive oil, season with salt and pepper. Repeat this process with other sheet of parchment, and the remaining potato, fennel and pea pods

Top each portion of vegetables with 1 filet. Top each filet with a scallion. 

Evenly drizzle each filet with about 1-2 more Tablespoons of good quality olive oil and again season with salt and pepper. 

Zest the citrus, and set aside. 

Cut the orange and lemon in 1/2 and squeeze half the juice of the lemon over one filet, and half the juice over the other filet. Repeat with the additional citrus. Discard remaining rines. Add additional citrus slices to packet if you wish for a more intense citrus flavor. 

Top each with a sprig of fresh thyme. Fold foil over at crease and begin sealing packets, by crimping parchment in one inch increments drawing to a close in a 1/2 moon shape. Make sure to tightly crimp from one end to the other – consistently folding each seam so the olive oil and citrus juices will not leak out. 

Carefully place high sided baking sheet in the oven and bake for about 20-25 minutes. 

Remove from the oven and carefully open one packet by crimping back the ending of the crimps. Do not tear open just in case you need additional steam time. 

Check for doneness of both packets and and if necessary, return to the oven for an additional 5 minutes, or until done. 

Remove from oven and place the whole packet on a serving dish and top cut open with scissors-  pulling cut parchment back to reveal the meal-in-the-pouch. Garnish with remaining citrus zest, chopped parsley and chives. 
Serves two – want more just make more pouches.

Yum! 

Chefs Notes

Before serving, tie pouch ends with butchers twine for a more rustic look.

Top off with a little white wine in each pouch before cooking, for additional flavor. 

Orange Smiles with a Jelly Twist

Most children have stuck an orange slice in their mouth and smiled. The peel making a comical smile is a childhood favorite. And, since slices of citrus will always be a healthy snack, this tradition will continue. In the spirit of April Fool’s Day this weekend, let’s add a twist to this favorite with blood orange jelly smiles. This can be made with any kind of citrus – like tangerines or navel oranges. Choose whichever your kids will try. But the blood oranges offer the most dramatic look. Consider serving these side-by-side with real slices of blood oranges. See if anyone can tell the difference!

 

Ingredients

6 blood oranges
1 packet of plain gelatin
Sugar or honey (optional to taste)  

Instructions

  1. Buy a sack of blood oranges.
  2. Get some plain gelatin. (You can find this in the baking aisle near the regular Jell-O.)
  3. Cut 6 oranges in half. (You can always multiply this recipe to make more.)
  4. Squeeze out the juice. Here’s where this project can be a little tricky. You want to squeeze out as much juice as possible without damaging the orange peel. Consider using a traditional manual juicer. Go slowly and twist each half so it’s as clean as possible.
  5. Scrape out any extra strings or flesh. Again, you want the peel intact, so if you can’t get everything out, it’s OK. A little extra orange flesh won’t mess this up.
  6. Put each orange peel shell into a muffin tin to hold them steady when you pour in the gelatin.
  7. Soften the gelatin. Measure 1/4 cup cold water in a glass measuring cup. Sprinkle 1 packet of plain gelatin into the water and let it sit.
  8. Heat the orange juice to boiling. Measure out about 3/4 cup of the juice. Also, this is where you can add a little sugar or honey, if you want to sweeten the juice. Taste and sweeten as needed. Bring the juice to a boil.
  9. Mix gelatin and juice. Take the boiling juice off the heat and whisk in the gelatin. Pour the juice and gelatin mixture back into the glass measuring cup.
  10. Fill orange peel shells. Fill each orange peel cup with the gelatin mixture, and put the muffin tins into the fridge to cool. The orange jelly will need 2-3 hours to set completely.
  11. Trim, slice, and serve! The filling should firm up and be quite stiff. Once it is hard enough, slice into wedges.