Foods being prepared to cook en papillote.

Makes 5 servings

Ingredients

Gremolata

  • 1 1/2 cups fresh bread crumbs
  • 2 tablespoons orange zest
  • 2 tablespoons plus 1 1/2 teaspoons lemon zest
  • 4 garlic cloves, minced
  • 1/2 cup chopped flat-leaf parsley
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons butter, melted
  • 1 1/2 cups vegetable stock
  • 1/2 cup dry vermouth or white wine
  • 5 cups julienned celeriac
  • 1 1/2 cups thinly sliced Red Bliss potatoes
  • 1 cup julienned carrot
  • 1 cup julienned cucumber
  • 1/2 lb sea bass fillets, cut into five 1 1/2-oz portions
  • 1/2 lb sea scallops, muscle tabs removed
  • 1/2 teaspoon crushed black peppercorns

Directions

  1. For the Gremolata, preheat the oven to 400°F. Pulse the bread crumbs in a food processor. Spread out into a thin, even layer on a dry baking sheet. Toast the bread crumbs in the oven until lightly browned, about 7 minutes. Transfer to a bowl.
  2. Add the orange and lemon zests, garlic, parsley, salt, and pepper to the bread crumbs and toss to combine. Set aside.
  3. Raise the oven temperature to 425°F. Place two baking sheets in the oven to preheat.
  4. Cut 5 heart shapes out of parchment paper, large enough to enclose the fillets, scallops, and vegetables. Lightly butter both sides of the paper with a pastry brush.
  5. Combine the stock and vermouth in a large saucepan and bring to a simmer (185°F). In separate batches, blanch the celeriac, potatoes, and carrot in the stock mixture until tender. Drain the vegetables and toss with the cucumber in a large bowl.
  6. Arrange a bed of about 3/4 cup of the vegetables on one half of each paper heart. Top each mound of vegetables with 1 portion of the bass and 1/4 cup of the scallops. Top each portion with about 1 tablespoon of the gremolata and sprinkle with the crushed peppercorns.
  7. Fold the top of each heart over the fish and vegetables. Crimp the edges of the paper to seal tightly. Refrigerate until needed. Place the parchment packages on the preheated baking sheets and bake for about 7 minutes, rotating the pans halfway through, until each is puffy and brown. Serve immediately. For a dramatic presentation, let each diner cut their package open at the table and enjoy the wonderful aroma.

CIA FOODIES

Sea Bass and Scallops en Papillote

Foods being prepared to cook en papillote.

Makes 5 servings

Ingredients

Gremolata

  • 1 1/2 cups fresh bread crumbs
  • 2 tablespoons orange zest
  • 2 tablespoons plus 1 1/2 teaspoons lemon zest
  • 4 garlic cloves, minced
  • 1/2 cup chopped flat-leaf parsley
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons butter, melted
  • 1 1/2 cups vegetable stock
  • 1/2 cup dry vermouth or white wine
  • 5 cups julienned celeriac
  • 1 1/2 cups thinly sliced Red Bliss potatoes
  • 1 cup julienned carrot
  • 1 cup julienned cucumber
  • 1/2 lb sea bass fillets, cut into five 1 1/2-oz portions
  • 1/2 lb sea scallops, muscle tabs removed
  • 1/2 teaspoon crushed black peppercorns

Directions

  1. For the Gremolata, preheat the oven to 400°F. Pulse the bread crumbs in a food processor. Spread out into a thin, even layer on a dry baking sheet. Toast the bread crumbs in the oven until lightly browned, about 7 minutes. Transfer to a bowl.
  2. Add the orange and lemon zests, garlic, parsley, salt, and pepper to the bread crumbs and toss to combine. Set aside.
  3. Raise the oven temperature to 425°F. Place two baking sheets in the oven to preheat.
  4. Cut 5 heart shapes out of parchment paper, large enough to enclose the fillets, scallops, and vegetables. Lightly butter both sides of the paper with a pastry brush.
  5. Combine the stock and vermouth in a large saucepan and bring to a simmer (185°F). In separate batches, blanch the celeriac, potatoes, and carrot in the stock mixture until tender. Drain the vegetables and toss with the cucumber in a large bowl.
  6. Arrange a bed of about 3/4 cup of the vegetables on one half of each paper heart. Top each mound of vegetables with 1 portion of the bass and 1/4 cup of the scallops. Top each portion with about 1 tablespoon of the gremolata and sprinkle with the crushed peppercorns.
  7. Fold the top of each heart over the fish and vegetables. Crimp the edges of the paper to seal tightly. Refrigerate until needed. Place the parchment packages on the preheated baking sheets and bake for about 7 minutes, rotating the pans halfway through, until each is puffy and brown. Serve immediately. For a dramatic presentation, let each diner cut their package open at the table and enjoy the wonderful aroma.

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