We’ve been going pretty heavy on desserts lately so a nice light fish seems in order.
I hadn’t made this dish in almost 20 years-but I have a good reason. I love a good justification. Just like Jeff Goldbloom said in “The Big Chill”-“Who can get through a day without a good justification?”
When I was an apprentice chef there were only some jobs that we were allowed to do. They were usually fairly menial and if you had messed-up the day before you were demoted to roast cook.
One day we had a really huge wedding to cater (several hundred people) and one of the courses was sole en papilotte (sole cooked in paper). This is a beautiful dish that is supremely delicate but folding several hundred parcels of sole made my hands ache for days. I think that was the last time I made this dish until the other night. We were having Sacher torte for dessert so something truly delicate was called for.
Take a square of parchment paper that is approx. 1 ft. by 1 ft.