We’re serving Turbot à la Moelle (flatfish with bone marrow) as the main course for this month’s Harvest Moon dinner box, adding a little luxury to a light flaky fish.

I’ve simplified our version for you. Cooking in parchment is an easy preparation for a weeknight dinner and doubles as a cool-girl dinner party trick: it’s a little french gift you get to unwrap at the table.

En papillote is a method of cooking in a folded, sealed pouch and then baked. The parchment paper traps the steam, resulting in moist and flavorful fish and vegetables.

You can customize your packets with any vegetables, herbs, or fish to your liking. Once learned, this technique will be used over and over:)

Turbot en Papillote
serves 4

Shopping List —

4 good sized turbot fillets, or your preferred white fish (about 6 oz each)
braised leeks (recipe below)
1 lemon, thinly sliced into rounds
2 tbsp cold butter, cubed
splash of white wine
salt & freshly cracked black pepper
beurre rouge

Equipment —

4 sheets of parchment paper
sheet tray

Steps —

Preheat the oven to 425ºF.
Season the fillets with salt and pepper.
Fold each parchment paper in half and reopen.
Working in the lower half of each parchment paper, divide the braised leeks between the parchment paper, leaving at least 2 inches on all sides. Place fish fillets on top of the leeks and top with the lemon rounds. Add a few cubes of butter on and around the fish and leeks and a few splashes of white wine over top.
Fold the top half of the parchment over. Starting at one corner, fold and crimp all the edges, creating a well-sealed packet. Repeat with all of the parchment.
Place the packets on a sheet tray and bake for 10-12 minutes.
Serve immediately still in the packets and have guests open their parcels at the table. Serve with beurre rouge.

Braised Leeks
serves 4

Shopping List —

8 leeks, green ends and root end trimmed
salt
neutral oil
water, white wine, or stock

Equipment —

large saute pan
fish spatula

Steps —

Slice the leeks in 1/2” rings. Gently clean in cold water to remove any dirt, keeping the rings intact.
In a saute pan over medium-low heat, add oil to just coat the bottom of the pan. Add the leeks and season with salt.
Allow to sweat without any color, stirring as needed.
Once they begin to soften, add stock, white wine, or water to just cover the leeks. Allow to simmer on low heat until tender.
Take the leeks out of the pan using a fish spatula and allow to cool to room temperature. Discard any remaining liquid.

Questions about the recipes? Email britt@parisdiningclub.com

Let us do the work.