A few semesters ago, I took a food preparation class at UCF’s Rosen Hospitality Campus. I had the honor of taking the late Chef Ashley’s class and I have learned so much from it. I’ve always loved to cook, but Chef Ashley and Chef Frank taught me to think outside the box and introduced me to the wonderful world plating. This particular post isn’t anything too fancy, but it’s all in the technique: Bass and Scallops en Papillote. En Papillote is just a fancy French culinary term for in parchment. The cool and rewarding thing about this dish is immediately after baking it, open the parchment and an amazing whiff of steam comes out. That’s a unique take on presentation! This is a recipe that I have been meaning to post for a while now and here it is!
Bass and Scallops en Papillote
- 1 lb sea bass fillet
- 2 teaspoon butter
- 1 1/2 pints of vegetable stock
- 10 fl oz vermouth
- 1 lbs celeriac, julienne cut
- 1 lb red potatoes, thinly sliced
- 10 1/2 oz of carrots, julienne cut
- 10 1/2 oz of cucumber, julienne cut
- 1 lb sea scallops, muscles removed
- crushed pepercorns
- gremolata (garlic, lemon juice, parsley)
- parchment paper
preheat oven to 425 degrees
cut bass into small portions (as small as you want)
cut large heart shapes out of parchment paper and brush both sides lightly with butter
combine stock and vermouth in a large saucepan and bring to a simmer, then slowly blanch the celeriac, potatoes and carrots. Afterwards, drain the vegetables and combine with cucumber.
combine finely minced garlic, parsley and a tad of lemon juice to make gremolata.
arrange a bed of the vegetables on one half of the heart. The seafood will go on top of this, so make sure there’s good coverage. Then top the vegetables with the bass and scallops. Top with gremolata, peppercorn and a light dash of salt.
fold the top of the heart over the fish and vegetables. Then crimp the edges of the paper to seal tightly.
bake for approximately 10 minutes in a sheet pan until sheet is puffy/brown. If you are baking this in an apartment or a small home, careful that you do not set off the alarm, as there may be a lot of smoke/steam.
serve immediately by opening the center of the parchment and a lot of steam should come out. Enjoy!