Halibut en Papillote with Lemon Leek Rice and Herbs
The delicate aroma of lemon and herbs escapes as you unfold each parchment packet, revealing perfectly steamed halibut nestled atop fragrant rice. This elegant technique seals in every drop of flavor while creating a beautiful presentation that transforms any weeknight into something sp...
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.