Halibut with scallops in garlic cream sauce

66 - 30 минут 2 порции

The French have this way of presenting is called en papillotte, "paper shoes". Wrapped the ends of the paper a little like prehistoric curler. This method allows you to save all the juices and aromas inside the "envelope". This is a great dinner option. Thus in parchment you can cook any fish with seafood. Try to cook: salmon with shrimp, sole, squid, cod with mussels or pike-perch with crayfish tails.

Ingredients for Halibut with scallops in garlic cream sauce

Step by step instruction of cooking Halibut with scallops in garlic cream sauce

Шаг 1

Take the steaks halibut and scallops, give them spontaneously to thaw, sprinkle with seasoning "Lemon pepper" and pour soy sauce TM Kikkoman. Set aside to marinate.

Шаг 2

Finely chop the garlic and shallots and fry until transparent in butter.

Шаг 3

Add the cream and cook, stirring, until it thickens a couple of minutes.

Шаг 4

Add finely chopped parsley, remove from heat.

Шаг 5

Fold the parchment in half and cut two rectangles measuring 30 x 40 cm

Шаг 6

In the middle of the parchment put the marinated fish on top scallop.

Шаг 7

Pour butter-garlic sauce.

Шаг 8

The long side of the parchment, connect, wrap. The remaining open ends to twist like a candy wrapper on the candy.
Put in the form, put in heated to 200 degrees oven, bake 20 minutes.

Шаг 9

Prepared halibut with scallops get cut envelopes.

Шаг 10

The dish is served hot right in the envelopes.
Bon appetit!