LG EA790SP User Manual download pdf (Page 86)

8-9. Seafood papillote

Ingredients:

- 1 tbsp. unsalted butter or

margarine, melted

- 2 tbsp. coarsely grated carrot

- 1 small leek with some of the of

the green leaves cut off, nely

sliced in thin julienne strips 3

inches long

celery stalk, nely sliced in

thin julienne strips 3 inches long

- Salt

- Pepper

- 200~300g butteried sh or

170~230g sh llet with skin on

or off and pin bones removed,

or 100~230g butteried shrimp

or 100~230g sea scallops, small

tough muscle removed, cut in

inch-thick-wafers

- 1 tbsp. chopped fresh or 1 tsp.

dried dill

- 2 tbsp. lemon juice

- 1 egg white

Preparation:

- Fold the parchment paper in half. Draw a heart shape, beginning

at the fold and going out to the edge. Use scissors to cut it out.

Unfold the paper.

- Rub a little melted butter or margarine over one half of the paper

heart.

- Mix the vegetables together and place three quarters of the

mixture on the buttered side of the heart.

- Pour a little butter over the mixture on the heart and add salt and

pepper to taste. Then cross cut it off three or four slices.

- Place the fish slices skin side down, or the shrimp or scallops on

top of the mixed vegetables on the heart.

- Place the rest of the vegetables on the fish, then sprinkle the fish

with the rest of the butter, the dill weed, and the lemon juice.

- Brush the empty half of the paper heart with egg white and also all

around the edges.

- Fold the paper over and crimp the edges together well. Fold the

edges over twice, ending with a twist at the bottom of the heart.

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LG EA790SP User Manual Page 86

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