New American cuisine

Easy

Fish En Papillote With Green Sauce and Asparagus Salad

Name: Fish En Papillote With Green Sauce and Asparagus Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: New American
Ingredients: For the vinaigrette; 2 tbsp. Yellow Mustard; 1 tbsp. Honey; 1 tbsp. Red Wine Vinegar; 1 tbsp. Lemon Juice; 0.5 tsp. Salt; 0.5 tsp. Black Pepper; 2 tbsp. Olive Oil; For the vegetables salad; 5 stalks Asparagus; 3 stalks White Asparagus; 0.5 medium Zucchini; 1 tbsp. Olive Oil; 1 tsp. Salt; 1 tbsp. Peas; 1 medium Tomato; For the fish; 2 tbsp. Butter; 5 slices Ginger, Sliced; 6 stalks Green Onions; 6 oz. Striped Bass; 1 tbsp. White Wine; 0.25 tsp. Salt; For the green sauce; 0.25 cup Curly Parsley; 0.3 cup Cilantro; 2 stalks Jalapeno; 1 tsp. Lemon Zest; 2 tbsp. Parmesan Cheese; 1 tbsp. Mint

Light and healthy steamed fish in parchment paper with a side of fresh asparagus salad, this meal is so simple to prepare yet looks impressive enough to serve for any special occasion.

Chef Bao Qiu

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Fish En Papillote With Green Sauce and Asparagus Salad

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

For the vinaigrette
2 tbsp. Yellow Mustard
1 tbsp. Honey
1 tbsp. Red Wine Vinegar
1 tbsp. Lemon Juice
0.5 tsp. Salt
0.5 tsp. Black Pepper
2 tbsp. Olive Oil
For the vegetables salad
5 stalks Asparagus
3 stalks White Asparagus
0.5 medium Zucchini
1 tbsp. Olive Oil
1 tsp. Salt
1 tbsp. Peas
1 medium Tomato
For the fish
2 tbsp. Butter
5 slices Ginger, Sliced
6 stalks Green Onions
6 oz. Striped Bass
1 tbsp. White Wine
0.25 tsp. Salt
For the green sauce
0.25 cup Curly Parsley
0.3 cup Cilantro
2 stalks Jalapeno
1 tsp. Lemon Zest
2 tbsp. Parmesan Cheese
1 tbsp. Mint
0.5 tsp. Black Pepper
0.25 tsp. Salt
0.25 cup Olive Oil

Directions:

Step 1

In a large bowl, combine yellow mustard, honey, red wine vinegar, lemon juice, salt, black pepper and olive oil.

Step 2

Peel the roots of the asparagus and cut it in half lengthwise. Slice a zucchini in half, remove most of the insides, then slice into long strips.

Step 3

Place asparagus and zucchini into boiling water, add olive oil and salt, then add in the peas. Blanch vegetables for 2 minutes, remove with a strainer and transfer into a bowl of cold water to cool.

Step 4

Slice tomato and remove the insides, then dice into cubes.

Step 5

Drain the blanched vegetables, toss the vegetables and diced tomatoes in the mustard sauce. Set aside.

Step 6

Spread butter on the parchment paper, top with sliced ginger, green onion and fish fillet. Season the fish with white wine and salt. Fold the sides of the parchment paper over the fish and staple each side to close. Place the fish packet into a pan and cover with lid, steam fish for 5 minutes over medium-low heat.

Step 7

Chop parsley, cilantro and jalapeno, place into a blender. Add in lemon zest, parmesan cheese, mint, black pepper, salt and olive oil, blend all ingredients into a smooth sauce.

Step 8

Place a dollop of green sauce in the middle of the plate. Put the steamed fish fillet on top. Arrange asparagus salad on the side, drizzle a little salad dressing over the fish and serve immediately