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Baked Fish in Parchment Recipe

recipe adapted from Cooking Know How by Bruce Weinstein and Mark Scarbrough

You can use any type of fish that you want. I cooked with salmon, and the only thing you need to know about baking salmon is that you might find perfectly safe, but unsightly white protein specs once it’s cooked. It’s a natural occurrence when you bake salmon, so don’t worry if you see it! I’m giving you the recipe amounts for one, but this is a very flexible recipe. If you have 2 people, then make 2 packets.

Two 16-inch parchment paper sheets (or tin foil)
2 rosemary sprigs (or cilantro or parsley or thyme)
One 5-6 ounce skinless fish fillet
1/2 cup diced zucchini
3 cherry tomatoes, halved
2 small artichoke hearts (canned) quartered
1 tablespoon dry white wine
salt and pepper
squeeze of fresh lemon juice

1. Preheat your oven to 450F.

2. Lay one parchment paper over another, long side of the paper horizontal. Lay herb sprigs in middle of the parchment. Season fish on both sides with salt and pepper. Lay fish on top of the herb sprigs. Spoon the zucchini, tomatoes and artichoke hears over the fish. Season the vegetables with a pinch more of salt and pepper. Pour the white wine over everything.

3. Seal the packet closed by rolling and crimping the long sides together over the fish and vegetables. Then roll and crimp the ends closed so no steam can escape. Place on baking sheet.

4. Bake for 10-15 minutes, until fish cooked through. Timing depends on thickness of fish. 10 minutes for 1/2-inch fillet; 15 minutes for 1-inch fillet. If you are cooking more than one packet, add another minute to cooking time for each additional packet. Just before serving, carefully open the packet (hot steam!) add just a squeeze of lemon juice over everything.

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Summer Shack’s Pan-Roasted Lobster with Chervil & Chives Recipe

recipe from Summer Shack Restaurant – Chef Jasper White (c) Scribner.

The bourbon in this recipe adds a sweetness that mingles potently with the sweetness of the lobster. An excellent Cognac or brandy can be substituted for similar results. Fresh chervil imparts a hint of anise flavor to the lobster; if unavailable, fresh parsley mixed with a small amount of fresh tarragon (1/2 teaspoon) will give a taste almost as good.

Equipment: You will need a medium Chinese cleaver or large chef’s knife, a heavy oven-proof 12-inch sauté pan and tongs.

2 live 1 ¾ pound hard-shell lobsters
2 tablespoons peanut oil
2 shallots (1 ½ ounces), finely diced
¼ cup bourbon or cognac
2 or 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon finely chopped chervil
1 tablespoon finely chopped fresh chives
kosher or sea salt
freshly ground pepper

1. Preheat the broiler or preheat the oven as hot as possible (500 or 550F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat.

2. Split the lobster lengthwise (it will kill the lobster instantly). Remove the tomalley and the roe if present. Now cut off the claw with the knuckle attached (where the knuckle meets the carapace). Cut the lobster halves into quarters. You will now have 6 pieces of lobster. Place the pieces of lobster, shell side down, on a plate.

3. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces.

4. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan.

5. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places.

6. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red-hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete.

7. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let liquid in the pan reduce until the pan is almost dry. Turn the heat to low.

8. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster.

9. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces (see photograph insert following page 50) and serve at once.

Serves 2 as a generous main course or 4 as a light meal or first course