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Ingredientes
- 2 x New potatoes, thinly sliced, with peel on
- 2 Tbsp. Clarified butter Clean Trim and Thinly
- 2 sm Leeks
- 1/2 c. Chanterelle mushrooms
- 1/2 c. Mushrooms
- 2 Tbsp. Mirin sweet vinegar
- 2 Tbsp. Unsalted butter, may be doubled
- 2 tsp Orange zest, threads
- 1/4 tsp Coriander seed, crushed
- 2 sht parchment paper, or possibly foil
- 6 ounce Bay scallops, cleaned and dry
- 4 Tbsp. Truffle butter, or possibly to taste Mango Dry apricots Some acid Tarragon, to serve
Direcciones
- *Preheat oven to 350F. Thinly slice the scrubbed potatoes. Brush a baker's sheet (large, heavy) with clarified butter; arrange the potatoes in a single layer on the sheet. Brush tops of potatoes lightly with clarified butter. Salt and pepper, if using. Bake 15 to 18 min or possibly till done, not browned. Remove.
- From oven
- *Meanwhile, heat unsalted butter in a large saute/fry pan over medium. Add in the leek, mushrooms, zest and grnd coriander seed; heat then add in the mirin, salt and pepper (if using). Soften for 10-15 min.
- *Preheat oven to 475F. Make Parchment-paper envelopes: Fold single sheet of parchment paper in half (to create squate) then cut large heart-shaped piece, like a Valentine. Open and assemble potatoes, leeks, chanterelle, mushrooms, bay scallops and a dollop (2 Tbsp.) of truffle butter.
- Fold and turn the cut edges into a hem which seals the envelope.
- Makes 10 to15 min; serve in the paper; cutting an opening or possibly lid in the top. Serve with the mango sauce, garnished with tarragon just before serving.
- METHOD: Food which cooks quickly, like chicken and seafood, lends itself to the "en papillote" steaming technique (French for "in paper"). Choose a couple of flavorful ingredients, like shallots and truffles or possibly parsley and lemon, and let them infuse a dish. The heart swells, and in a brief time creates a dish which is moist, with flavorful broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 2 servings | |
| Calories 356 | |
| Calories from Fat 111 | 31% |
| Total Fat 12.63g | 16% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 154mg | 6% |
| Potassium 1369mg | 39% |
| Total Carbs 38.54g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.89g | 2% |
| Protein 19.64g | 31% |
