Details
Trio of seafood in papillote from Le Rivage
Serves 2 people
40 minutes
Download this recipe
Ingredients:
1 yellow squash
1 zucchini
1 leek
4 ounces white mushrooms
1 cup olive oil
2 4-ounce pieces of halibut
2 large shrimp
2 large sea scallops
salt and pepper to taste
2 6”x12” sheets of parchment paper
1 tomato, peeled and diced
1 bunch of basil, finely chopped
1/2 cup white wine
Directions:
Preheat the oven to 375 degrees Fahrenheit.
Cut the outside of the yellow squash and zucchini in fine strips (julienne) with a chef knife or mandoline. Julienne the leek also. Slice the mushrooms and set aside.
In a sauté pan over high heat, add a tablespoon of olive oil and sear the halibut, scallops and shrimp for one minute on each side. The fish does not have to be cooked through, just add a slight color to each side. Season with salt and pepper as desired and set aside.
In a sauté pan over medium heat, add a tablespoon of olive oil and cook the yellow squash, zucchini and leeks for three minutes. The vegetables should soften slightly but not color.
Brush the parchment paper with olive oil. Place half of the cooked vegetables on one half of each parchment sheet. Place the seafood on top, divided evenly, and then add the raw sliced mushrooms, tomatoes, basil and white wine. Fold over the other half of the parchment paper and fold the edges to close tightly. Repeat with the second parchment.
Bake on a sheet pan in the oven for 12 minutes.
Remove the parchment bags from the oven and place on a plate. Cut the parchment bags with scissors or a sharp knife and fold back the top layer of the parchment paper to access the fish and vegetables inside.
Le Rivage
450 N.E. 20th St.
Boca Raton
(561) 620-0033
Hours: Lunch: Tue-Fri, 11:30 a.m. - 2 p.m.
Dinner: 5-9 p.m. daily
2 Comments
I have eaten at Le Rivage more then thirty times without one disappointment. His meat Loaf is pure heaven.
Hi Paul,
Your recipe “Trio of seafood in papillote” is very appetizing.
We already knew your cooking talents… congratulations for your talents as a “TV presenter”.
We look forward to taste your recipe for real.
See you soon.
Nathalie, France
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