Halibut en Papillote with Lemon Leek Rice and Herbs
A delightful way to prepare fish in beautiful, table-ready, packages.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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, .
- 2
Add the rice, stir to coat, and cook, stirring to toast the rice, . 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 . 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 ; rotate the baking sheets, and bake until the packets are puffed, another . Remove the packages from the oven and let them sit for . Plate and cut packages open in a cross, pulling back to open just before serving.