Bass and Scallops en Papillote Recipe

ingredients

1 1/2 pound sea bass fillet
3 cups vegetable broth
1 cup dry vermouth
2 quarts celeriac, cut into thin strips
3 cups baby red potatoes, thinly sliced
1 1/2 cup carrots, cut into thin strips
2 cups seedless cucumber, peeled, cut into thin strips
1/4 cup butter
1 1/2 pound sea scallops, muscle tabs removed
1 teaspoon black peppercorns, crushed
salt, to taste

Gremolata
2 tablespoons garlic, finely minced
2 tablespoons lemon zest, grated
3/4 cup parsley, chopped

directions

Cut the bass into serving portions. Refrigerate until needed.

Combine the broth and vermouth in a large saucepan and bring it to a simmer. Individually cook the celeriac, potatoes, and carrots in the stock mixture until tender. Drain the vegetables and toss them together with the cucumber.

Combine the gremolata ingredients and reserve until needed.

Cut or tear eight 16-inch sheets of parchment paper. Fold the sheets in half. Starting at the folded edge, cut each paper into a half-heart shape. Unfold the 8 paper hearts and lightly grease both sides of the paper with butter.

Place about 1 cup of the vegetables on half of each paper heart. Top the bed of vegetables with one portion of bass, and 3 ounces of the scallops. Top the scallops with 2 teaspoons of the gremolata and sprinkle with the peppercorns and salt.

Fold the top of each heart over the fish and the vegetables. Crimp the edges of the paper to seal tightly. Refrigerate until needed.

For each serving, place 1 parchment package on a sheet pan and bake in a 425 degrees F oven for 12 to 15 minutes. The package should be puffy and the paper brown.

For a dramatic presentation, cut the package open in front of the diner.

nutrition data