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Jersey Shore en Papillote
Created by
Chef Jeffrey Knerr
Culinary Arts Instructor at Cumberland County Technical School
Bridgeton, NJ





Servings: 4

 

4 each Flounder, medium size, dressed (any firm flesh could be used)
1 whole fennel bulb, tops removed, sliced thin
1 large carrot, julienne
1 whole lemon, sliced thin
8 each thyme sprigs

4 whole garlic cloves, sliced thin
4 oz, butter
Salt
Pepper
Dry White Wine
4 pcs parchment paper


Video Demo: windows media, real player

Preheat oven to 400 F. Fold parchment paper in half. With a knife or pair of scissors cut out a heart shape about 12 X 12. On one side of the heart , place a small bed of fennel and carrots. Season well with salt and pepper. Place lemon slices, two sprigs of thyme and 2 garlic slices inside the cavity of each fish. Place the fish on top of the vegetables, top with a bit of butter and a splash of white wine. Fold the other side of the paper over and crimp the sides. Place on a baking sheet and place in a preheated oven. Bake for about 15 minutes, depending on the size of the fish. Let stand for about 5 minutes before serving. Open pouch with a scissors or a sharp knife. Please use caution when opening the pouch because of the steam.

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