AmericanFrench

Halibut en Papillote with Lemon Leek Rice and Herbs

Name: Halibut en Papillote with Lemon Leek Rice and Herbs
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 1/4 cups thinly sliced leek -- white and light green parts only; Kosher salt and freshly ground black pepper -- to taste; 1 cup long grain white or basmati rice; 1 1/2 cups chicken stock; 1/2 teaspoon Kosher salt; 2 strips lemon peel -- 3/4-inch x 3-inches (yellow part only); 1/4 cup unsalted butter -- softened; 1 medium shallot -- minced; 2 tablespoons minced fresh dill or tarragon; 1 tablespoon minced Italian parsley; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper -- to taste; 4 1- inch thick skinless halibut fillets -- 5 to 6 ounces each; Kosher salt and freshly ground black pepper -- to taste; 8 thin lemon slices -- seeds removed; 1/4 cup dry white wine

A delightful way to prepare fish in beautiful, table-ready, packages.

By Chef Laura Bonicelli

halibutleeksrice

Prep Time

20 min

Cook Time

16 min

Total Time

36 min

Servings

4 servings

Ingredients

2 tablespoonsunsalted butter
1 1/4 cupsthinly sliced leek -- white and light green parts only
Kosher salt and freshly ground black pepper -- to taste
1 cuplong grain white or basmati rice
1 1/2 cupschicken stock
1/2 teaspoonKosher salt
2 strips lemon peel -- 3/4-inch x 3-inches (yellow part only)
1/4 cupunsalted butter -- softened
1 medium shallot -- minced
2 tablespoonsminced fresh dill or tarragon
1 tablespoonminced Italian parsley
1 tablespoonfresh lemon juice
Kosher salt and freshly ground black pepper -- to taste
4 1- inchthick skinless halibut fillets -- 5 to 6 ounces each
Kosher salt and freshly ground black pepper -- to taste
8 thin lemon slices -- seeds removed
1/4 cupdry white wine

Instructions

1
Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Add the leek and season with salt and pepper. Cook, frequently stirring, until leek is tender but not browned, 5 minutes.
2
Add the rice, stir to coat, and cook, stirring to toast the rice, 2 minutes. Add stock, 1/2 teaspoon of salt, and the lemon peel. Bring to a boil, reduce to a simmer, and cover. Simmer until the rice is tender and liquid is absorbed about 15 minutes. Remove from heat, discard the peel, fluff, taste, and add more salt if necessary. Set aside.
3
In a small bowl, mix butter, shallot, dill, parsley, and lemon juice ó season with salt and pepper. Set aside.
4
Preheat oven to 375 degrees F.
5
Cut four 15x24-inch pieces of parchment. Fold each sheet in half, forming a 15x12-inch rectangle. With a pencil, draw a half-heart on each side, centering the heart on the fold and working to the edges of the paper. Cut out the hearts.
6
Unfold the parchment and arrange each on a work surface. Working with one-half of each heart, distribute the rice equally to each heart. Place a halibut fillet on top of the rice and season with salt and pepper. Smear each fillet with butter-shallot mixture. Arrange 2 lemon slices on top of each and sprinkle each with 1 tablespoon of white wine.
7
Fold the other half of the heart over the fish and line up the edges. Starting at the top of the heart, fold over about 1/2 inch of the edge, press to make a crisp crease. Continue working your way around the edge of the packet, making overlapping pleats. Always press firmly and make sure that the folds hold. Re-do any creases that are not staying. Twist and tuck the tip of the heart under to finish the package.
8
Transfer the packages to 2 rimmed baking sheets and bake for 8 minutes; rotate the baking sheets, and bake until the packets are puffed, another 8 minutes. Remove the packages from the oven and let them sit for 10 minutes. Plate and cut packages open in a cross, pulling back to open just before serving.

Nutrition (per serving)

390

Calories

Protein

46g

Carbs

19g

Fat

Fiber

433mg

Sodium