Saturday, November 26, 2011

Lemon Sole En Papillote with Fennel-Apple-Citrus Slaw

This fast and no mess fish recipe takes only 20 minutes and works great every time. Lemon sole is a bit larger and, in my opinion, tastier then dover sole, plus its half the price. This complete dish take 40 minutes, costs $15 and feeds two people.

Lemon Sole En Papillote
2 6oz filets of lemon sole
1 bunch fennel frawns (or dill)
1/2 orange, sliced
1/2 cup chopped fennel stalks
1/2 cup chopped celery
1 shallots, thin sliced
salt and white pepper
3 tablespoons olive oil

Preheat the oven to 375. Layout a large piece of aluminum foil or parchment paper (dont use wax paper!). Season both sides of the fish with salt and pepper. Lay fennel frawns on one side and roll the fish starting at the thick side. Place rlled fish on the foil and mix in chopped fennel, celery, shallot, olive oil and orange. Seal the foil making sure its 100% sealed. Place on a backing sheet in the center of the oven for 20 minutes. Remove and open carefully, there is hot steam inside. Reserve the liquid inside the foil as a sauce.

Fennel Apple Citrus Slaw
1/2 head of cabbage, shredded
1 fennel bulb, shredded
2 gala apples, julienne on a mandolin
2 bartlett pears, julienne on a mandolin
4 celery stalks, peeled and julienne on a mandolin
2 shallots, julienne on a mandolin
2 carrots, shredded
handful of celery leaves, left whole
1/4 cup fresh squeezed navel orange juice
1/4 cup white balsamic vinegar
1/8 cup extra virgin olive oil
1/8 cup guava juice
2 tablespoons truffle honey (or regular honey)
2 tablespoons dijon mustard
3 teaspoons celery salt
3 teaspoons dry dill
4 teaspoons kosher salt
4 teaspoons white pepper

Use a box grater to shred and a mandolin to julienne all the items. Mix together and let stand 30 minutes. Mix again and adjust the seasoning to taste.

Buon Apetito!

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