Dinner

Pan-Roasted Turbot en Papillote with Beurre Blanc, Summer Vegetables & Saffron Nage

Name: Pan-Roasted Turbot en Papillote with Beurre Blanc, Summer Vegetables & Saffron Nage
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 turbot fillets, 5 oz each, skin-on & pin-bones removed; 1 small leek (white & light green), cut into fine julienne; 1 small fennel bulb, mandolined paper-thin; 6 baby golden & red carrots, cut into 2-inch batons; 4 oz baby fingerling potatoes, halved lengthwise; 1 cup fish stock or water; 1/4 tsp saffron threads, bloomed in 1 tbsp warm water; 1 bay leaf, 1 thyme sprig, 1 star anise; 1/4 cup dry white wine; 2 tbsp crème fraîche; 4 tbsp cold unsalted butter, cubed; 1 shallot, minced; 1 tbsp fresh lemon juice; fleur de sel and white pepper; 1 tsp Dijon mustard; microgreens for garnish; 4 sheets parchment paper, cut into 12-inch rounds

A showstopping classical French preparation: turbot fillet sealed in parchment with paper-thin leek, fennel, and baby root vegetables bathed in a saffron-infused court-bouillon. The sealed package is roasted until the parchment puffs with aromatic steam, then tableside opened to release the perfume. Finished with an emulsified beurre blanc and microgreens.

867cal 75gprotein 47gcarbs 39gfat 18min prep 22min cook 2serves

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