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Fish En Papillote With Julienned Vegetables And Truffle Oil

Fish

Prep
Cook
Serves 2people
Ingredients
unsalted butter 1 1/2 tblspn
unsalted butter 2 tspn
2
carrots, julienned
1
leek, large, julienned
1
clery rib, julienned
koser salt, black pepper tt
vegtable oil, brushing
2
fish fillet
lemon juice 2 tspn
white truffle oil 2 tspn
Directions
1.
1. Melt 1 1/2 tablespoons of the butter in a large heavy skillet over medium heat. Add the
2.
carrot, leek, and celery. Season with salt and pepper. Cook gently, stirring often, until softened
3.
, 5 to 7 minutes. Remove from heat and cool.
4.
2. Preheat the toaster oven to 425 degrees F. Cut out a 13 by 15-inch parchment paper
5.
rectangle. Fold in half crosswise. Unfold and brush the whole rectangle lightly with some oil.
6.
Lay the fillets on one half of the parchment, skinned side down, and season with salt and
7.
pepper. Drain the vegetables of as much liquid as possible and divide among the fillets.
8.
Drizzle with the lemon juice. Top each vegetable mound with 1 teaspoon butter and drizzle
9.
each with 1 teaspoon of the truffle oil.
10.
3. Fold the other half of the paper over the fillets and, starting with the top, make 1/4-inch folds
11.
all around the perimeters and press to crimp and seal. Close the final crimp with a paper clip.
12.
Place the packet on a baking sheet and bake until puffed and lightly browned, 10 to 12
13.
minutes. Transfer to a warmed serving plate and serve at once, preferably while the packet
14.
is still puffed.

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