Walleye En Papillote Recipes

EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside.
• Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper.
• Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter.
• Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
• Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve.
• En Papillote Variations:
• Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
• Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
• Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming.

WALLEYE EN PAPILLOTE

Steps:

• First, make the compound butter. Add all of the compound butter ingredients to a food processor or blender and puree until smooth. Scrape the butter onto a piece of plastic wrap and shape into a log form. Pinch the ends and twist the plastic until the cylinder of butter is tight and evenly formed. Chill in the refrigerator.
• Next, blanch the potatoes. Using a mandoline or sharp knife, slice the potato into pieces between ⅛ and ¼ inch thick. Add the sliced potato to cold, salted water. Bring the potatoes to a boil and cook until just tender. Strain, drizzle with olive oil, and chill in the refrigerator.
• Prep the rest of the ingredients. Cut the walleye into even portions, slice the onion, fennel bulb, and lemon. Keep everything separate for assembly.
• Trim two pieces of parchment paper to roughly 18 inches long.
• Assemble the packets. Have the parchment facing away from you lengthwise. Find the center and begin assembly off-center enough where ingredients will mostly remain on one side. Start with about three tablespoons of the compound butter, then add sliced potatoes and season with salt and pepper. Next add the sliced onion and then place the piece of fish on top, season the fillet with salt, add three more tablespoons of butter, place the fennel on top, and finish with the thinly sliced lemons.
• To seal the packets, fold the parchment over so that the edges meet and lightly press down to secure the ingredients. Starting in one corner, fold over and crimp the parchment every inch or two, forming a half-circle. At the end, leave enough space before finishing the creases to pour in the wine, stock, and vinegar. Fold and secure the ends tightly and place them onto a sheet pan.
• Bake the packets at 450ºF for 25 to 30 minutes. Remove from the oven and carefully move the pouches to plates. Cut the front edge with a knife and roll the parchment back to reveal the dish. Serve with warm bread to soak up the extra sauce.