| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
T, V, F |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
White onion |
| 2 |
|
Cloves garlic |
| 1 |
lb |
Savoy cabbage |
|
|
Salt and freshly ground pepper |
| 2 |
ts |
Chopped thyme leaves |
| 4 |
|
Small red bliss potatoes |
| 2 |
tb |
Sherry vinegar |
| 4 |
|
6-ounce boneless fillet pieces of firm whi |
| 1 |
tb |
Chopped fresh mint |
| 1 |
|
Small carrot, finely diced and blanched |
| 2 |
|
Shallots, finely diced and blanched |
| 1 |
tb |
Capers |
| 4 |
|
1/4-inch slices of anchovy butter |
| 1 |
|
Lemon cut into 4 wedges |
| 4 |
|
Sprigs parsley |
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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