Complicated dishes to cooking
This started out with scaling, gutting and filleting a couple of red snappers, then scoring the skin, coating lightly with vegetabe oil and fresh thyme, and refrigerating the fillets while the rest of the dish was prepared. (After doing it this way at school and once at home, I got smart and took an hour off the prep – not to mention a ton of clean-up – by having the fishmonger do the scaling, gutting and filleting for me.)
Next step was to prepare tomato concassé: chop some onions, shallots and garlic and sweat them in butter; peel a couple of tomatoes (boiling water, ice bath), seed and chop them; add the tomatoes to the onion mixture; cover with parchment and cook on low heat until all the liquid has evaporated. Season with S&P.
Next some mushroom duxelles: chop a bunch of mushrooms and some more shallots; sweat the shallots in butter, add the chopped mushrooms and a squeeze of lemon; cover with parchment and cook on low heat until all the liquid has evaporated. Season with S&P.
Next julienne some carrots, celery and leeks: cook each vegetable separately in a little bit of water with salt; cover with a buttered parchment round; simmer on high until tender; add bit of butter and season with S&P – times three.
Get a grill pan searingly hot; wipe the excess oil/thyme marinade off the fish and sear on the skin side briefly. This is just to get a nice grill mark on the fish and add another layer of flavor, not to cook it.
Cut parchment paper into four large hearts; on one side of each heart, place a mound of the duxelles and some of the concassé next to it; put a fillet on top, skin-side up, and place a bit of each of the three vegetables in three rows over the fish, plus a sprig of thyme and a splash of white wine. Fold the parchment over and seal the edges by folding in tiny increments.
The filled papillotes go on an oiled sheet pan into a 450°F oven for 8 to 12 minutes (depending on the thickness of the fillets).
Dinner was served around 9:30 p.m. and I went to bed immediately following dinner. My husband has hinted around that he’d like this for another special occasion dinner and, while the dish is absolutely spectacular, I’m not sure I’m up to it again.
Lasagna category added to 2014 CN Recipe Challenge — Defiance Crescent News
Does your lasagna have crowds of people standing at the door with forks ready and mouths watering? Do you have a lasagna recipe that has a fantastic ingredient only you add that makes the dish the talk of get-togethers? Or would you simply like to ..
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What is the most complicated food dish to cook?
A souffle may be one of the hardest dishes to make because you can very easily make it fall. !