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Janet

In article >,
says...

> I once posted an award winning recipe for fish en papillote, here in
> rfc, but google has so completely hosed their entire archive, I gave
> up trying to use it, anymore.

Do you mean this one?

Janet UK

Newsgroups: rec.food.cooking
From: notbob >
Date: 1999/10/31
Subject: fillet de poisson en papillote nuclear

Here's a neat fish recipe for us time challenged gourmet food lovers.
Who would believe you could cook a gourmet fish dish in the microwave.
But, the creator just won Pam's (the veggie oil spray) $100K cooking
contest with this recipe. But, I guess it shouldn't be too surprising
since Gale is a graduate of the Calif Cooking Academy. I tried it last
night and it is excellent.

My only change in her recipe is the chicken broth. Not wanting to open
a new can of chicken broth and not having any chicken or fish bullion
cubes handy, I used some instant dashi (Japanese bonita broth). It
worked just fine. I steamed some asparagus, whipped up some mashed
potatoes, and popped the cork on a nice French white burgandy.
Magnifique!

BTW, If you're not familiar with "en papillote" and how to do it, it's
detailed quite nicely in Joy of Cooking. If you don't have Joy of
Cooking cookbook, get one!

enjoy =D
nb
__________________________________________

Gale Tan's
parcel-wrapped
steamed fish in a flash
Serves 4

Parchment or butcher paper
4 pieces (6-8 ounces) sea bass, snapper or red snapper
fillets
Pam lemon spray
1 fennel bulb, thinly sliced
1 carrot, very thinly sliced
1 large leek, white portion finely chopped
1/4 cup chopped cilantro
2 tablespoons white wine, optional
1/4 cup chicken broth or water
Salt and pepper

Cut four pieces parchment or butcher paper into
12-inch squares. For each parcel, lay piece of
parchment paper flat on clean surface. Lay fish fillet
on one side of paper; spray fillet with Pam lemon
spray, then top fillet with some fennel, carrot, leeks
and cilantro. Drizzle with a little white wine
(optional) and add some broth or water to moisten.
Season with a little salt and pepper. Fold one side of
paper onto other side, keeping edges together by
crimping tightly to seal seams.

Put filled parchment on microwavable plate, and cut
tiny slit on top to allow a little bit of steam to escape.
Microwave on medium/50 percent power for 1 1/2
minutes, rotate fillet parcel halfway and continue
microwaving for 2-3 minutes more. Repeat with
remaining parcels.

Serve as soon as possible. To serve, cut parchment
parcels slowly to avoid steam burns.