Recipe - Fish Baked In Parchment Wpotatoes Onions And Anchovy Butte

2 tablespoon Butter
1 White onion
2 Cloves garlic
1 pound Savoy cabbage
Salt and freshly ground
pepper
2 teaspoon Chopped thyme leaves
4 Small red bliss potatoes
2 tablespoon Sherry vinegar
4 6ounce boneless fillet
pieces of firm whi
1 tablespoon Chopped fresh mint
1 Small carrot, finely minced
and blanched
2 Shallots, finely minced and
blanched
1 tablespoon Capers
4 1/4inch slices of anchovy
butter
1 Lemon cut into 4 wedges
4 Sprigs parsley

Preheat oven to 350 degrees. Slice the onion into 1/4inch slices. Slice
the cabbage into 1/2inch slices. Heat 2 tablespoons butter in a large
frying pan. Add the onions and cook over medium high heat until they just
begin to brown. Add the garlic and cabbage, season with salt and pepper and
reduce the heat to low. Continue cooking about 40 minutes, or until the
vegetables are tender and golden. Add the thyme leaves and set aside. Using
a Mandoline or a very sharp knife, cut the potatoes into the paper thin
slices. Season with salt and pepper and toss with olive oil. Cut 4 pieces
of parchment paper into double layered heart shapes with a fold down the
center, about 8 inches long. Open up the parchment and lay out the potatoes
on one side in a single layer. Set a spoonful of cabbage mixture on top,
sprinkle with sherry vinegar and then set a piece of halibut on top of the
cabbage. Season the fish with salt and pepper and then sprinkle with
chopped mint. Toss the carrots with the shallots, salt, pepper and olive
oil and distribute among the packages on top of the fish. Toss in the
capers. Close the packages by making tiny folds along the edges of the
parchment paper hearts. Bake on sheet pans 15 minutes or until fish is
cooked through. Cut the butter into 1/4inch circles. When the fish are
done, make a cross in the top of the paper and open it up. Slip a slice of
anchovy butter in on top of the fish, garnish with a lemon wedge and a
sprig of parsley and serve immediately. Yield: 4 servings
Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN

Posted to MCRecipe Digest V1 #286

Date: Fri, 8 Nov 96 02:28:10 UT

From: "Ed Bauman" BIRCHCREEK@msn.com