Chef in the House
Elegant & Easy Fish Dinner
Fish En Papillote
2-6 oz. Halibut fillets
1 bulb fennel – thinly sliced
2 cloves chopped garlic
1/2 c. gourmet black and green olives
Olive oil
White wine
Salt and pepper
Lemon
Lay 1/2 of the fennel on parchment paper. Lay fish on top and add salt and pepper. Sprinkle garlic and chopped olives on fish and sprinkle with lemon juice and olive oil. Form the pouch and add 1-2 ounces white wine. Repeat for the second packet. Seal the pouch and bake 18-20 minutes in a 400 degree oven. Carefully open pouch and transfer to the plate. Add the Buerre Blanc sauce.
*You can use the juice in the packet as a sauce instead of the Buerre Blanc and sop it up with crusty French bread.
Buerre Blanc
1/2 c. water
6 Tbl. white wine vinegar
1/4 c. chopped shallots
1-2 Tbl. orange juice
2 Tbl. heavy cream
10 Tbl. butter
Pinch of white pepper
Boil first 4 ingredients in heavy saucepan until reduced to 1/4 cup. Add cream and reduce heat to low. Add butter, one piece at a time, whisking until just dissolved before adding more. Strain pressing solids to extract all juices. Adjust seasoning. Serve.
Sweet Potato Fries
1 large sweet potato
Olive oil
Salt and pepper
Peel and cut to desired size fries. Place on a cookie sheet. Coat with olive oil and sprinkle with salt and pepper.
Bake in 400 degree oven for 20-40 minutes until done.
Salad
3 cups greens
1/2 Granny Smith apple
1 shallot
1 avocado
Handful of toasted pecans, chopped
1 segmented orange
Shaved Parmesan Cheese
2 Tbl. Apple cider vinegar
2 Tbl. olive oil
Salt and pepper to taste
Whisk oil into vinegar. Add salt and pepper and then add everything else. Top with shaved Parmesan cheese. This salad can be adapted with any combination of fruits and vegetables.