| |
 | 1 | | carrots | | | 100 g | | mushrooms | | | 1 | | shallots | | | 2 cloves | | garlic | | | .25 tsp | | tarragon, dried | | | 2 tsp | | olive oil | | | .5 cups | | dry white wine | | | 4 | | flounder, sole, or other lean, white fish fillets | | | .25 cups | | fresh parsley | |
|
|
| |
| 1 | Prep: Julienne carrots. Finely chop mushrooms, shallots and garlic. Make 4 aluminium foil envelopes large enough to take the fish. | | 2 | Saute carrots, mushrooms, shallots, garlic and tarragon in the olive oil until the carrots and just crisp-tender, about 5 minutes. Stir in wine and parsly; season to taste with salt and pepper. | | 3 | Place a fish in each envelope and spoon the vegetable mixture over the fish, dividing equally. | | 4 | Tightly crimp-seal the foil envelopes. Cool in the refridgerator and then transfer to the freezer. | | 5 | Defrost well before baking in a preheated 220°C oven for 10-12 minutes or until the foil is puffed and fish is cooked. |
|
| |
| Servings: 4 |
| Preparation time: 20 minutes |
| Cooking time: 12 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information provided by the recipe author. |
| | | | | | | | Amount Per Serving | | | | | Energy (kJ) | | 1020.00 | | | Energy From Fat (33%) | | 337.22 | | | | | % Daily Value | | Total Fat 9.00g | | 14% | | | Cholesterol 82.00mg | | 27% | | | Sodium 551.00mg | | 23% | | | Carbohydrates 10.00g | | 3% | | | Net Carbohydrates 10.00g | | | | | Protein 31.00g | | 62% | |
|
|
| |
| Recipe Source |
Source: Family Circle's "All-time Favorite Recipes" |
| |
| Copyright © 2006, The Gourmet Saint |
Flounder en Papillote