The Hunger :: Bluefish En Papillote
This recipe for Bluefish En Papillote is quite easy and impressive. Camille created 2 large servings and we passed it around family style.(Recipe below)
If all this food is getting to you, we are pleased to let you in on a little secret- Our friend Camille is doing another pop-up restaurant. This one will be an Argentinian bbq blending Latin influences and spice with a natural and smoky flavor. Advanced tickets are available here – so go snag some, they will sell out quickly.
Bluefish En Papillote
4 fillets of bluefish
4 pieces of parchment paper
1. Prepare pickle night before.
pickle recipe –
Slice thinly lengthwise 1/2 bulb fennel, 1 small onion, 3 thai bird chili (de-seed chili for milder results). Make the pickling solution by adding 1 cup cider vinegar, 1/3 cup sugar, 1tbl mustard seed in a sauce pan and heat gently until sugar dissolves. Pour over veggies and refrigerate.
2. Preheat oven to 450 degrees.
3. Measure the length of the fish. Cut 4 pieces of the paper double the size of the fish. Fold each cut piece and cut so that it form a heart shape when opened. Lay the fish on one side of the heart, drizzle olive oil liberally and salt. Top with ¼ of the pickles. Fold the other half over and crimp the edges to seal. Bake until pouch puffs up, about 15 minutes.