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FISH
EN PAPPILLOTE
Ingredients-Serves
4
1-1/2
lb. striped bass, salmon or swordfish
4
cups fresh spinach, washed, dried, and stems removed
2
leeks, white part only, julienne
2
tbsp. Chopped fresh herbs, like dill, chives, or basil
2
carrots, julienne
1
turnip or large parsnip, julienne
4
tsp. butter
1/2
cup clam broth
salt
and pepper
4-12-by
24 inch rectangles of aluminum foil
Cut
fish into broad, quarter-inch-thick escalopes and season liberally
with salt and pepper. Cook vegetables separately in broiling
salted water. Do not overcook. Preheat the oven to 400¡F. Chop
spinach coarsely and make hand-size piles in the center half
of each foil rectangle. Place fish on spinach and top with vegetables,
herbs, seasonings, and a pat of butter. Fold the outer half
of the foil over the fish and seal the remaining edge. The resulting
foil bag should be at least 2 inches larger on all sided than
the fish. Bake the pappillotes for 10 to 12 minutes.
