Papillote of grouper and fennel, creamy fresh herb sauce
Print Category Grouper Thematic No thematic Source IGA Evaluation
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Seasoned butter
- 60 mL (1/4 cup) room-temperature butter
- 60 mL (1/4 cup) room-temperature light cream cheese
- 15 mL (1 tablespoon) finely chopped fresh dill
- Zest of half a lemon
Papillotes
- 4 grouper fillets, about 125 g (1/4 lb) each
- 1 small leek (white part only), sliced thinly
- 1/4 fennel bulb, sliced thinly
- 1 medium carrot, cut in fine matchsticks
- 80 mL (1/3 cup) white wine
- Salt and pepper to taste
Seasoned butter
- In a small bowl, combine butter, cream cheese, dill and lemon zest. Cover and refrigerate for 1 hour, or until the mixture has hardened.
Cook commentary
Serves: 4
VARIATION: Use remaining seasoned butter on pasta, rice, grilled chicken or simply on bread. Delicious!
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