Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


October 2018

Rice Recipes

Velvet Cake Recipes

Black Velvet Cake

Black Velvet Cake Recipe
2 cups slivered almonds slightly toasted 12 ounces chocolate chips 1 package devil's food cake ...

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
866 people have voted
Last Reviewed on 2018-10-21

Sunday, Oct 21 2018 Download & Print Seafood En Papillote recipe  PDF   Rice recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Rob Weller's Healthy Chicken Fajitas

New Cooking Recipes

Santa Sandwich Cookies
Santa Sandwich Cookies Recipe

1 c Butter or margarine (2 sticks) softened 1 c Granulated sugar 1 ts Vanilla 1 3/4 c All purpose flour 1 c Uncooked rolled oats (quick or Old fashioned) 1/4 ts Salt optional 1 Ready to spread vani lla flavored Frosting (16 oz) Green or red food coloring optional Colored sugars Holiday sprinkles Recipe by: St. Louis Post Dispatch 12/2/96 Beat butter, sugar and vanilla until creamy. In separate bowl, combine flour, oats and salt mi well. Add to butter mi ture mi well. Divide dough in half. Shape each half into a roll 2 inches in diameter and about 5 inches lo...

Cooking Magazines: Simple Cookie Recipes » October 2018   Simple Cookie recipes RSS   New

Dish Of The Day

Marinated Pork Tenderloin

Marinated Pork Tenderloin Recipe
2 Pork tenderloins 1 c Olive oil 1 c Soy sauce 1 tb Brown sugar 1 pk Dry Italian dressing...
read more

Category: » Pork Tenderloin Recipes

View more dishes