“Doc, are you on a leek and corn kick?” Yes…yes I am. Why? Well, guess what I got from my co-op this week…leeks and corn (well ramps, but we’ll use leeks today). This dish is based on the traditional French technique “En Pappillote” or “in paper”. The protein, vegetables and starch are all cooked together in parchment paper, leaving the food perfectly moist and the flavors beautifully melded. Now not everyone has parchment paper lying around in the kitchen (although you should), so I decided to make this a little more home kitchen friendly. This makes enough for two.
1 1/2 lbs leeks
¼ lb sliced mushrooms
¼ c frozen corn kernels .
1/2 cup white wine
¼ c. heavy cream
1 tbsp. Herbs de Provence (dry..GASP..yes dry, they have their place)
salt and pepper
1 tablespoon Dijon mustard
2 4 oz. fish filets (I used salmon, you can use whatever you want)
- You know the drill, turn that oven to 400 degrees. While it’s heating up, lets do some knife work.
- Trim about 1/2 –inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
- Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers, just like so.
- Mix the vegetables thoroughly with the wine cream mustard salt pepper and Herbs de Provence.
- Top the vegetables with the fish and sprinkle with salt and pepper. Top each piece of fish with a bit of the butter. Cover the pan and pop that bad boy in the oven for 25-35 minutes, or until the fish is a nice medium (or well done if you like saw dust). A thin-bladed knife should meet little or no resistance when inserted into the thickest part of the fish.
- Now, uncover and serve with the leeks and pan juices spooned over the fish. You can serve this right in the cooking vessel, or make it all fancy and go into bowls. Whatever you want
Like I said earlier, you can do this with any fish you like. Fish that are higher in fat work best though. I would recommend trout, cod, and seabass. Just remember to adjust the cooking time based on the size of the fish.
Happy Eating
-The Doctor