Sustainable Kingfish En Papillote w/ hen of the woods mushrooms, Chablis braised artichokes, new potato, Myer lemon & lobster
This dish is a great demo for home cooks. It was on The Greenhouse Tavern's opening menu and was well received.
Also it is a classic technique that is foolproof for fish cookery at home.
Yields 2 portions
10 oz Hiramasa (sustainable Kingfish From Australian Waters or any other delicately flavored white fleshed fish)
2 oz Hen of the Woods Mushrooms (Poached and Sliced. Or any other wild mushroom)
1 Bttl Chablis (or any other white burgundy, chardonnay and mushrooms have a great symbiosis)
2 pc Globe Artichokes (peeled, turned & blanched)
6 pc New Potato (fingerlings or butterball peeled, poached & sliced)
4 oz Lobster Claw & Knuckles (poached & cleaned)
1 Tbsp Lemon Thyme Picked
4 Tbsp Cultured Butter
2 pc Myer Lemons
2 pc Parchment Paper
tt Sea Salt
First locate a reputably Fish Monger and develop a relationship. Secondly pick up 10 oz of Hiramasa, if not available than select the freshest looking flaky fish (yellow tail, amberjack, hamachi, black cod etc.)
The flavor of the poaching liquid for this recipe is integral to the dishes quality we take it seriously.
We will poach all of the accoutrements for the fish in the same liquid, this stock will be used to steam everything in the paper package aka “en papillote” or “en cartouche”
We poach the lobster first followed by the artichokes, then the wild mushrooms and finally poach the potatoes
In a pot over medium heat combine ½ gallon of water, two Tablespoons of sea salt and two bottles of White Burgundy wine. Bring this pot to a low simmer add the lobsters (still in shell) and simmer until cooked, approximately 7 minutes. Allow the lobster to cool in refrigerator. Once the lobster is cool remove the meat from the shell and slice it 1 inch thick.
In the same pot @ the same temp poach the artichokes until they are cooked thru approximately 22 minutes, allow them to cool in the refrigerator and then slice into 1 inch thick pieces.
In the same pot @ the same temp poach the wild mushrooms until they are cooked thru (approximately 12 minutes), allow them to cool in the refrigerator and then slice into 1 inch thick pieces.
In the same pot @ the same temp poach the New Potato’s until they are cooked thru (approximately 17 minutes), allow them to cool in the refrigerator and then slice into 1 inch thick pieces.
All of these steps can be done a day or two in advance. Most importantly is the fact that artichokes, lobster and wild mushrooms do not have to be the accoutrement you use in the en papillote. You can use any combination of ingredients you i.e. black truffle & celery or dry tomato & olive or sausage & caramelized onions.
Time to assemble the en papillote. Season all the accoutrement with extra virgin olive oil and salt. Place a couple of slices of potato on the square of parchment paper, some wild mushrooms, a 4oz filet of seasoned kingfish, slices of artichoke, 2 slices of Myer lemon, a pad of butter and then 2 oz of the cooled down broth. Now fold the edges of the parchment square over themselves to seal the package.
Bake the fish in a 350-degree oven until just cooked thru approximately 15 minutes. Allow package to rest for 5 minutes before opening.
Once opened anoint with extra virgin olive oil, Myer lemon zest and fleur de sel.