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Receta Fish Baked In Parchment With Potatoes, Onions And Anchovy Butte
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Ingredientes
- 2 Tbsp. Butter
- 1 x White onion
- 2 x Cloves garlic
- 1 lb Savoy cabbage Salt and freshly grnd pepper
- 2 tsp Minced thyme leaves
- 4 sm red bliss potatoes
- 2 Tbsp. Sherry vinegar
- 4 x 6-oz boneless fillet pcs of hard whi
- 1 Tbsp. Minced fresh mint
- 1 sm carrot, finely diced and blanched
- 2 x Shallots, finely diced and blanched
- 1 Tbsp. Capers
- 4 x 1/4-inch slices of anchovy butter
- 1 x Lemon cut into 4 wedges
- 4 sprg parsley
Direcciones
- Preheat oven to 350 degrees. Slice the onion into 1/4-inch slices. Slice the cabbage into 1/2-inch slices. Heat 2 Tbsp. butter in a large frying pan. Add in the onions and cook over medium high heat till they just begin to brown. Add in the garlic and cabbage, season with salt and pepper and reduce the heat to low. Continue cooking about 40 min, or possibly till the vegetables are tender and golden brown. Add in the thyme leaves and set aside. Using a Mandoline or possibly a very sharp knife, cut the potatoes into the paper thin slices. Season with salt and pepper and toss with extra virgin olive oil. Cut 4 pcs 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 mix 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 minced mint. Toss the carrots with the shallots, salt, pepper and extra virgin olive oil and distribute among the pkgs. on top of the fish. Toss in the capers. Close the pkgs. by making tiny folds along the edges of the parchment paper hearts. Bake on sheet pans 15 min or possibly till 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1398g | |
| Calories 882 | |
| Calories from Fat 220 | 25% |
| Total Fat 25.07g | 31% |
| Saturated Fat 15.01g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 617mg | 26% |
| Potassium 4408mg | 126% |
| Total Carbs 153.67g | 41% |
| Dietary Fiber 29.8g | 99% |
| Sugars 14.14g | 9% |
| Protein 24.33g | 39% |
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