Halibut fish recipes-recipe for halibut-parchment paper cookingGetting Ahead:The filled paper cases can be prepared up to 4 hours in advance and refrigerated. Bake just before serving. Order Of Work:
4 skinned halibut fillets or steaks, weighing about 175g (6 oz) each
#For the egg glaze#
1 egg
1/2tsp(2.5 ml) salt
“Aluminium foil can be used instead of parchment paper, but it will not puff and brown”
Instructions
#If you are looking for halibut fish recipes this one is or you. This recipe combines Chinese flavourings with a French cooking method: parchment paper cooking. Halibut cooked in paper, topped with black beans and soy sauce. In this recipe the fish is baked in individual paper cases. Each diner opens a paper case and savours the aroma. Cellophane noodles and stir-fried vegetables would be ideal accompaniments.# Prepare the vegetables and oriental seasoning: Trim the stalk end from each mangetout and pull the string down the pod. Trim the other end. “Pull away string along length of mangetout” “Mangetout are crisp, crunchy, and quick to cook”
Half-fill the saucepan with salted water and bring to a boil. Add the mangetout and simmer 1-2 minutes. Drain in the colander, rinse with cold water, and drain again.
With the small knife, peel the skin from the root ginger. With the chefs knife, slice the ginger, cutting across the fibrous grain. Crush the slices of ginger with the flat of the knife, then finely chop them.
Peel and chop the garlic: set the flat side of the chefs knife on top of each garlic clove and strike it with your fist. Discard the skin and finely chop the garlic.
Trim the spring onions. Cut them into thin diagonal slices, including some of the green tops.
Put the black fermented beans in the sieve, rinse with cold water, and drain thoroughly. Reserve one-quarter of the whole beans and coarsely chop the rest.
Combine the garlic, ginger, chopped and whole black beans Combine the garlic, ginger, chopped and whole black beans, soy sauce, sherry, sugar, and sesame oil in a bowl. Stir the oriental seasoning well to mix, then set aside. “Sesame oil is essential flavour in oriental seasoning” #Prepare the Paper Cases# Fold a sheet of parchment paper (about 30 x 34.5 cm/12 x 15 inches) in half and draw a curve with the pencil to make a heart shape when unfolded. It should be large enough to leave a 7.5 cm (3 inch) border around a fish fillet.
Cut out the heart shape with the scissors, cutting just inside the drawn pencil line. Repeat to make a total of 4 paper hearts. Open out each paper heart and brush with the vegetable oil, leaving a border about 2.5 cm (1 inch) wide.
For the egg glaze, put the egg and salt in a small bowl and beat with For the egg glaze, put the egg and salt in a small bowl and beat with a fork until mixed together. Brush the egg glaze evenly on the border of each of the paper hearts. #Fill And Bake The Paper Cases#Rinse the fish fillets and pat dry with paper towels Heat the oven to 200°C (400° F, Gas 6). Rinse the fish fillets and pat dry with paper towels. Arrange one-quarter of the mangetout on one side of each paper heart and set a fillet on top.
Spoon one-quarter of the oriental seasoning on top of each fillet Spoon one-quarter of the oriental seasoning on top of each fillet and sprinkle with one-quarter of the spring onions. “Spring onions will keep their crispness when cooked inside paper case”
Fold the paper over the fish and run your finger along the edge to stick the 2 sides of each paper heart together. Make small pleats to seal the edges of each paper case.
Twist the “tails” of each paper case to seal them so that the filling does not ooze out during baking.
Lay the paper cases on the baking sheet. Bake them in the heated oven until puffed and brown, 10-12 minutes. #TO SERVE#Oriental Halibut In A Paper Case Transfer the puffed paper cases to warmed individual plates, so that each person can open a paper case. If the paper cases cool and deflate before serving, warm them briefly in the oven to puff them again.
