Fish In Foil With Potatoes, Mushrooms, Asparagus & Hollandaise
August 31, 2016
"A really delicious, yet elegant fish dish; even though, it is served right in a foil packet. I prefer to use a thick cut of fish for this; like cod, halibut or salmon. The fish sets on top of thin cut potatoes, shallots; and, topped with a mix of wild mushrooms, asparagus, and white wine. Then, it is served with hollandaise to finish it off. It is not exactly a week night dinner; but, it makes a beautiful weekend dinner - and, especially nice for a 'special' dinner; or entertaining. You can make the packets and the hollandaise ahead of time; then, just pop the packets in the oven, reheat the hollandaise; and, 30 minutes later - dinner is done. Simply add a salad on the side. Perfect for a small dinner party."
- FOR HOLLANDAISE - blender method
- Serving Size: 1 (711.7 g)
- Calories 1403.9
- Total Fat - 105.1 g
- Saturated Fat - 43.9 g
- Cholesterol - 334.6 mg
- Sodium - 2594 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 16.6 g
- Sugars - 7.5 g
- Protein - 62.2 g
- Calcium - 223.7 mg
- Iron - 7.5 mg
- Vitamin C - 47.6 mg
- Thiamin - 1.9 mg
Potatoes ... This is where a mandolin comes in handy. You really want these potatoes thin sliced. If you take your time; you can also cut them by hand. But, a food processor, slicer or mandolin really is best. As you prep everything else; add the potatoes to a bowl of cold water; this prevents them from browning. When ready to make the packets, remove them from the water; and set on a paper towel to dry.
Mushrooms ... NOTE: I like to use a mix of wild mushrooms. Now, I can buy a wild mix right at my grocery store or farmers market; but, use what you like - and, always use what looks fresh. I have used a mix of button, cremeni, shitaki, porcini, and enoki, etc. Just use whatever mix you like.
When, you buy a mix; they are usually trimmed and cleaned well. You just need to brush them off using a paper towel. Otherwise, you can buy them whole, trim and slice yourself. You want approximately 2-2 1/2 cups once they are sliced. And NEVER rinse your mushrooms under water.
Asparagus ... You definitely don't want to use the pencil thin asparagus for this; you want thicker spears, so they don't over cook. And, make sure to trim the ends.
Fish ... Make sure to take the fish out of the refrigerator to take the chill off; about 15-20 minutes, almost room temperature. Dry the fish with a paper towel; and, season each filet with half of the salt, pepper, and herb seasoning. If using salmon, make sure it is skinless.
Packets ... To make 4 packets; you will need 4 large sheets of foil, about 16" square. Spray the center of the foil with a little non stick spray or a little olive oil; and, set the piece of foil in a large wide bowl or shallow rimmed dish. This is important - because when you add the wine to the packet, you don't want it to run out.
For each packet (remember, you are making 4), so divide the ingredients between 4 servings. Add the potato slices and shallots in the center of the foil in a single layer; and, top with the remaining salt, pepper, herb seasoning, and 1 teaspoon butter. Set the fish, seasoned side up on top of the potatoes; then, add the sliced mushrooms and asparagus spears on top of each filet. Drizzle with 1 teaspoon olive oil over the top; then, add 3 tablespoons of wine around the fish. The bowl/dish prevents the wine from running out of the packet. Then, fold the packets up; each side; then twist or fold over the ends. Just so the wine doesn't leak out. Set the 4 packets on a cookie/baking sheet.
Bake ... In a preheated 375 degree oven on the middle shelf. If using a thick piece of cod; they should take around 25-35 minutes; and, if using a thinner halibut; about 20-30 minutes; which is about the same for salmon. Cooking time on the grill is about the same; although, I like to cook 10 minutes on medium direct heat; and 20 minutes on medium indirect heat. Again, I do use a small sheet pan. Remember, these are times I find work best; however, the size, thickness of your potatoes, fish, etc can easily alter the time a bit.
Hollandaise ... As the fish cooks; prepare your sauce. First, I like to warm up the blender, this really helps. Simply add very very hot tap water to the blender, let it set a few minutes, pour out the water; then, dry with a paper towel. While the blender is still warm, add the lemon juice and egg yolks to the blender; and puree until you get a smooth light creamy color. Melt the butter in the microwave or on the stove top until it is hot. Then, slowly drizzle in the hot butter - very slowly. The sauce should emulsify or 'thicken,' then, season with a little cayenne or hot sauce, mustard (optional); salt and pepper to taste. Personally, I like to add the mustard; but, that is completely optional.
Once the sauce is made ... you can put it into a bowl and set it over a pot of simmering hot water. You can also put it in a thermos to stay warm. Or, if you made it ahead; just reheat it slowly on the stove, whisking often.
Serve and ENJOY! ... Serve each packet on a plate, and open it up - be careful, there will be lots of steam. Then, drizzle a little of the hollandaise over the top. Don't forget the dill and chives as a garnish. I usually serve the extra sauce on the table; for those who want extra. A simple mix of greens and tomatoes; or roasted tomatoes, are a perfect side.
It really is a elegant dish; and, perfect for that dinner with that 'special someone,' or to entertain with. Again. You can completely prepare the packets ahead of time; as well as the hollandaise. Makes it easy to entertain with.
Tips & Variations
No special items needed.