INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Slice the onion into 1/4-inch slices.
Slice the cabbage into 1/2-inch slices. Heat 2 tablespoons butter in  a
large frying pan. Add the onions and cook over medium high heat  until
they just begin to brown. Add the garlic and cabbage, season  with salt
and pepper and reduce the heat to low. Continue cooking  about 40
minutes, or until the vegetables are tender and golden. Add  the thyme
leaves and set aside. Using a Mandoline or a very sharp  knife, cut the
potatoes into the paper thin slices. Season with salt  and pepper and
toss with olive oil. Cut 4 pieces of parchment paper  into double
layered heart shapes with a fold down the center, about 8  inches long.
Open up the parchment and lay out the potatoes on one  side in a single
layer. Set a spoonful of cabbage mixture on top,  sprinkle with sherry
vinegar and then set a piece of halibut on top  of the cabbage. Season
the fish with salt and pepper and then  sprinkle with chopped mint.
Toss the carrots with the shallots, salt,  pepper and olive oil and
distribute among the packages on top of the  fish. Toss in the capers.
Close the packages by making tiny folds  along the edges of the
parchment paper hearts. Bake on sheet pans 15  minutes or until fish is
cooked through. Cut the butter into 1/4-inch  circles. When the fish
are done, make a cross in the top of the paper  and open it up. Slip a
slice of anchovy butter in on top of the fish,  garnish with a lemon
wedge and a sprig of parsley and serve  immediately. Yield: 4 servings
Recipe By : CHEF DU JOUR JODY ADAMS  SHOW #DJ9328; TVFN  Posted to
MC-Recipe Digest V1 #286  Date: Fri, 8 Nov 96 02:28:10 UT  From: "Ed
Bauman" <BIRCHCREEK@msn.com>

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