Halibut al Cartoccio | Chef Matthew Smith | Tips & Techniques скачать в хорошем качестве

Halibut al Cartoccio | Chef Matthew Smith | Tips & Techniques

Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other.😋 ✅Ingredients: 4 7-8 ounce Halibut Filets, soaked in salted ice water then dried on paper towels. 1# Fingerling Potatoes 2 each Large Leeks 2 each Zucchini 2 each Yellow Squash 1 each Large Bulb Fennel 1 Pint heirloom Cherry Tomatoes 4 ounce dry white wine 4 Grilled Lemon Halves Lemon Agrumato Canola oil as needed Salt & Fresh Pepper as needed Parchment Paper ✅Method of Preparation: Julienne leeks, soak in cold water to remove sand, cut both squash in quarters, remove seeds and julienne, trim fennel remove core and julienne, cut tomatoes in half. To assemble, place parchment half down, place potatoes, followed by a handful of vegetable mixture. Place seasoned fish filet on top, followed by a thin slice of saffron butter. Add a splash of white wine , then fold paper tightly around fish. Brush with canola oil liberally, bake in a 500 degree convection oven for 12 minutes. Open paper, squeeze on lemon and drizzle with agrumato, enjoy!