sundaysuppers

The Hunger :: Bluefish En Papillote

Tuesday, July 20, 2010 Recipes  Sunday Suppers  

This recipe for Bluefish En Papillote is quite easy and impressive. Camille created 2 large servings and we passed it around family style.(Recipe below)

If all this food is getting to you, we are pleased to let you in on a little secret- Our friend Camille is doing another pop-up restaurant.  This one will be an Argentinian bbq blending Latin influences and spice with a natural and smoky flavor. Advanced tickets are available here – so go snag some, they will sell out quickly.

recipe card
6 comments 
  • Kelly writes:

    Oh my god, I am so happy I found your blog- it is nothing short of specatacular. Please keep it coming and please come to the west coast.

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    [...] This post was mentioned on Twitter by Nathalie Clerc, Karen Mordechai. Karen Mordechai said: the hunger continues bluefish en Papillote http://sunday-suppers.com/?p=2665 [...]

  • jokemijn writes:

    this looks delicious, i’m going to browse a little through your blog, finding inspiration for a dinner this weekend. Beautiful photography too.

  • pessy writes:

    why cant we see the recipe?

  • pessy writes:

    we cant see the recipe..

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Bluefish En Papillote
4 servings

4 fillets of bluefish
fennel pickle
olive oil
maldon salt
4 pieces of parchment paper

1. Prepare pickle night before.
pickle recipe –
Slice thinly lengthwise 1/2 bulb fennel, 1 small onion, 3 thai bird chili (de-seed chili for milder results). Make the pickling solution by adding 1 cup cider vinegar, 1/3 cup sugar, 1tbl mustard seed in a sauce pan and heat gently until sugar dissolves. Pour over veggies and refrigerate.

2. Preheat oven to 450 degrees.

3. Measure the length of the fish. Cut 4 pieces of the paper double the size of the fish. Fold each cut piece and cut so that it form a heart shape when opened. Lay the fish on one side of the heart, drizzle olive oil liberally and salt. Top with ¼ of the pickles. Fold the other half over and crimp the edges to seal. Bake until pouch puffs up, about 15 minutes.

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