Halibut papillote

This is another healthy dish, considered cuisine légère. There is no butter, cream, or fat in this steamed dish.

Raw halibut with thai-inspired garnishes, before cooking

This filet of halibut was cooked in two different kinds of papillote. The first is a parchment paper round, and the second is a clear thin sheet of Carta Fata that is tied into a bag.

Papillote de fletàn sur légumes verts

The dish is enjoyed as a surprise to the customer.

Opening the parchment paper papillote

The second puffed up into a steamy bag, and once opened it perfumes a strong bouquet of ginger, mango, lime and coconut.

Opening the Carta Fata papillote

The sauce also turned out very bright and glossy.

Sauce exotique parfumé au gingembre

This was easily one of my most favourite dishes this semester.

February 7th, 2017


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s