Fish Baked In Parchment W/Potatoes, Onions & Anchovy Butte

* Exported from MasterCook II *

FISH BAKED IN PARCHMENT W/POTATOES, ONIONS & ANCHOVY BUTTE

Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN
Serving Size : 0 Preparation Time :0:00
Categories : TVFN

Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 white onion
2 cloves garlic
1 pound Savoy cabbage
Salt and freshly ground pepper
2 teaspoons chopped thyme leaves
4 small red bliss potatoes
2 tablespoons sherry vinegar
4 6-ounce boneless fillet pieces of firm whi
1 tablespoon chopped fresh mint
1 small carrot, finely diced and blanched
2 shallots, finely diced and blanched
1 tablespoon capers
4 1/4-inch slices of anchovy butter
1 lemon cut into 4 wedges
4 sprigs parsley

Preheat oven to 350 degrees. Slice the onion into 1/4-inch slices. Slice the
cabbage into 1/2-inch slices. Heat 2 tablespoons
butter in a large frying pan. Add the onions and cook over medium high heat
until they just begin
to brown. Add the garlic and cabbage, season with salt and pepper and reduce
the heat to low.
Continue cooking about 40 minutes, or until the vegetables are tender and
golden. Add the
thyme leaves and set aside. Using a Mandoline or a very sharp knife, cut the
potatoes into the paper thin slices. Season with
salt and pepper and toss with olive oil. Cut 4 pieces of parchment paper into
double layered heart shapes with a fold down the center,
about 8 inches long. Open up the parchment and lay out the potatoes on one
side in a single
layer. Set a spoonful of cabbage mixture on top, sprinkle with sherry vinegar
and then set a piece
of halibut on top of the cabbage. Season the fish with salt and pepper and
then sprinkle with
chopped mint. Toss the carrots with the shallots, salt, pepper and olive oil
and distribute among
the packages on top of the fish. Toss in the capers. Close the packages by
making tiny folds along the edges of the parchment paper hearts. Bake on
sheet pans 15 minutes or until fish is cooked through. Cut the butter into
1/4-inch circles. When
the fish are done, make a cross in the top of the paper and open it up. Slip a
slice of anchovy
butter in on top of the fish, garnish with a lemon wedge and a sprig of
parsley and serve
immediately. Yield: 4 servings

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