Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

April 2019

Rice Recipes

Fruits Recipes

Brazilian Baked Bananas

Brazilian Baked Bananas Recipe
6 lg bananas 6 tbsp butter salt and pepper Bake bananas in thin skins at 400F until dark and te...

read more

Seafood En Papillote Recipe

Seafood En Papillote recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Seafood En Papillote recipe  PDF


4 md Flounder fillets
(about 1/4 thick) or other flat fish fillets, such as lemon sole 1/2 lb Shrimp, shelled and amp deveined
1/2 lb Sea scallops
2 tb Butter
4 tb Flour
2 c Fish stock
OR clam juice OR chicken broth 1/4 c Dry white wine
Salt Freshly ground pepper 2 Egg yolks lightly beaten
Parchment paper Vegetable oil 1/4 lb Mushrooms rinsed and sliced
2 Green onions
sliced on diagonal, with green part saved 2 tb Parsley
PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set aside on a paper towel. Melt butter in a skillet, stir in the flour and cook until tan. Stirring constantly, gradually add the fish stock. Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed. Add the wine and season to taste with salt and pepper. Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. Stir for a moment over low heat without overcooking the yolks. Strain if necessary. You can make 4 individual pouches or one large one. Cut 8 small or 2 large sheets of parchment paper or aluminum foil. Brush half with the oil. Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Place 1/4 of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet. Spoon the sauce liberally over the seafood and top with the reserved green onion. Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape. May be made ahead to this point and refrigerated. Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes. Serve in the pouch slitting the pouch at the table, or open the pouch and turn onto a plate or the serving platter just before serving. Serve this with boiled rice (See RECIPE).

Seafood En Papillote recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
720 people have voted
Last Reviewed on 2019-04-23



Tuesday, Apr 23 2019 Download & Print Seafood En Papillote recipe  PDF   Rice recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Glazed Cinnamon Rolls

New Cooking Recipes

Rich Coconut Pie
Rich Coconut Pie Recipe


1 Pie crust 1/4 c Butter, softened 1 c Superfine sugar 2 Eggs 2 T Flour 1/2 c Milk 1/4 t Almond e tract 2 c Finely grated coconut Preheat oven to 350 degrees. Make a pastry as directed and fit into a 9 piepan, making a high fluted edge do not bake. Cream butter and sugar until light, beat in eggs, one at a time. Sprinkle in flour and blend until smooth. Mi in remaining ingredients and spoon into pastry shell. Bake 45 minutes until browned and springy to the touch. Cool on wire rack and serve at room temperature. ...

Cooking Magazines: Super bowl Recipes » April 2019   Super bowl recipes RSS   Thumsb up

Dish Of The Day

ChestnutMushroom Casserole

ChestnutMushroom Casserole Recipe
2 c Chopped chestnuts 1 lb Fresh mushrooms 1 ts Vegetable bouillion powder 1 cn Mushroom soup 2...
read more

Category: » Vegan Recipes

View more dishes

>