Poisson En Papillote, Victorian Style |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Discovered this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...Placed here for safekeeping! Ingredients:
2 tablespoons olive oil |
1 yellow onion, chopped |
2 garlic cloves, finely chopped |
1 carrot, chopped |
4 red bliss potatoes, sliced paper thin |
4 tomatoes, finely chopped |
2 lbs tuna steaks or 2 lbs salmon steaks |
12 basil leaves, cut in strips |
salt and pepper (optional) |
1/2 cup dry white wine or 1/2 cup apple cider |
1 lemon, quartered |
Directions:
1. Preheat oven to 400°; have ready 4 squares of tin foil or greaseproof parchment paper, large enough to envelope each portion of fish and vegetables; butter or oil the foil or parchment paper.
2. With the remaining oil, stir-fry the onion, garlic, carrot and potatoes a few minutes or until lightly colored.
3. Cover and reduce heat to low, simmering until soft, for a few minutes, stirring a few times; Add the tomatoes and cook, uncovered, for about 4 minutes longer.
4. Remove from the heat; divide in four portions and spread onto the four pieces of foil/paper.
5. Then place the fish steaks on top; scatter with basil; season with salt and pepper; Pour a little wine or cider over all; then sprinkle EACH portion with 2 teaspoons olive oil.
6. Fold up in parcels, sealing tightly; bake in preheated oven for 10-15 minutes (depending on thickness, some fish steaks may need more time) and serve garnished with the lemon quarters.
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