Papillotes of Herbed Fish with Gouda
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Papillotes of Herbed Fish with Gouda
- Preparation time: 15 mins
- Total time : 20-23 mins
Ingredients
- 4 sprigs fresh oregano, or 1 tsp (5 mL) dried oregano
- 4 sprigs fresh thyme, or 1 tsp (5 mL) dried thyme
- 1 bay leaf, broken into 4 pieces
- 4 fillets of salmon, or your choice of white fish (sole, turbot, haddock, etc.) about 5 oz. each
- 1 shallot, chopped
- 1 clove garlic, chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp grainy mustard
- 1/4 cup fish or chicken broth
- Salt and freshly ground pepper, to taste
- 1 cup shredded Canadian gouda cheese
Preparation
Preheat barbecue (or oven) to 425°F (220 °C). Cut out 4 large squares each of parchment paper and foil. Place paper on foil (to keep fish from sticking).
Place a sprig of oregano, a sprig of thyme and 1/4 bay leaf on each square of paper.
Place a fish fillet on each square.
In a bowl, stir together shallot, garlic, parsley, mustard, broth, salt and pepper. Divide mixture evenly among fillets. Top with cheese.
Fold up each papillote and seal. Barbecue (or bake) for 5 to 8 minutes. To serve, place contents of each papillote on a plate, and accompany with a garden vegetable salad.
Weekend Version
Choose a fancier fish (like halibut, trout or mahi-mahi) and add 1/4 cup (60 mL) of white wine instead of broth.
Makes 4 servings.
Place a sprig of oregano, a sprig of thyme and 1/4 bay leaf on each square of paper.
Place a fish fillet on each square.
In a bowl, stir together shallot, garlic, parsley, mustard, broth, salt and pepper. Divide mixture evenly among fillets. Top with cheese.
Fold up each papillote and seal. Barbecue (or bake) for 5 to 8 minutes. To serve, place contents of each papillote on a plate, and accompany with a garden vegetable salad.
Weekend Version
Choose a fancier fish (like halibut, trout or mahi-mahi) and add 1/4 cup (60 mL) of white wine instead of broth.
Makes 4 servings.
Source : Dairy Farmers of Canada
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