This is another healthy dish, considered cuisine légère. There is no butter, cream, or fat in this steamed dish.
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.
The dish is enjoyed as a surprise to the customer.
The second puffed up into a steamy bag, and once opened it perfumes a strong bouquet of ginger, mango, lime and coconut.
The sauce also turned out very bright and glossy.
This was easily one of my most favourite dishes this semester.
February 7th, 2017