I was curled up with food mags last night, and I ran across a recipe for poisson en papillote - you know, fish in parchment - or "No Dish Fish", as I like to call it. I haven't wrapped fish neatly in a parchment packet since last summer when we had plans to grill some fresh wahoo and realized that our propane tank was dead on empty.
Funny, we always figure this out the exact same way - tray of grill-ready food in hand, cocktails flowing, and all out of gas. Whatever.
But tonight, no grill needed. I had a nice bit of flounder from Whole Foods Market~Alpharetta Harry's, and decided that I'd make No Dish Fish for you tonight. Not only will I make it for you, I'll show you how I wrap it up - easy as...well, not pie, but pretty darn easy!
What else are we having, you ask? Well, you finish that cocktail and I'll get right to it. Here's your menu:
No Dish Fish (or if you're still feeling the French vibe from last night's meal, Poisson en Papillote) ~ with lemon, garlic, sea salt, pepper, olive oil, and sweet potato "matchsticks" - but don't check out my knife skills!)
Potato Spinach Ramekins with vegan "cheese" ~ a little lemon, salt , pepper, herbs de Provence (what is it with me & Provence? Am I trying to tell you something??)
Coconut-Mixed Berry Trifle - or at least a nod at trifle. It's not a trifle at all, but I made it up, so let's call it that because it sounds legit. (You were going to have coconut cream pie, but then I walked into the kitchen, and changed my mind.)
Funny, we always figure this out the exact same way - tray of grill-ready food in hand, cocktails flowing, and all out of gas. Whatever.
But tonight, no grill needed. I had a nice bit of flounder from Whole Foods Market~Alpharetta Harry's, and decided that I'd make No Dish Fish for you tonight. Not only will I make it for you, I'll show you how I wrap it up - easy as...well, not pie, but pretty darn easy!
What else are we having, you ask? Well, you finish that cocktail and I'll get right to it. Here's your menu:
No Dish Fish (or if you're still feeling the French vibe from last night's meal, Poisson en Papillote) ~ with lemon, garlic, sea salt, pepper, olive oil, and sweet potato "matchsticks" - but don't check out my knife skills!)
Potato Spinach Ramekins with vegan "cheese" ~ a little lemon, salt , pepper, herbs de Provence (what is it with me & Provence? Am I trying to tell you something??)
Coconut-Mixed Berry Trifle - or at least a nod at trifle. It's not a trifle at all, but I made it up, so let's call it that because it sounds legit. (You were going to have coconut cream pie, but then I walked into the kitchen, and changed my mind.)
I started with dessert, mainly because I thought I would make a coconut cream pie, but then, as I told you earlier, I walked into the kitchen, and the pie vibe was gone - poof!
A little messy today. Coconut pie filling on stove.
So, I went with the flow, made a coconut pie filling from my absolute favorite ingredient at present - So Delicious Coconut Milk Creamer. I know you're tired of my saying it, but this stuff works in nearly everything I make these days and is giving me far superior results to the 'milk' (which shall remain nameless because it's still a great product!) I was using before in baking.
Anyway, I made a simple filling from the creamer, agave (you could use real sugar, honey, whatever you like), very finely grated organic coconut, and tapioca flour (and at the end a touch of vanilla and dollop of soy-free non-dairy buttery spread).
Anyway, I made a simple filling from the creamer, agave (you could use real sugar, honey, whatever you like), very finely grated organic coconut, and tapioca flour (and at the end a touch of vanilla and dollop of soy-free non-dairy buttery spread).
I warmed the berries enough to thaw-no sweetener needed!
With the pie idea out the window (so to speak), it occurred to me that there were lamington cake cubes in the fridge - uncoated. Did you see the lamingtons? If not click HERE. And I remembered those 365 Everyday Value frozen berries in the freezer. I could see this coming together nicely.
And I think it did. I soaked the lamington cubes in the coconut filling because lamington cake cubes are meant to absorb some deliciously sweet something and get all moist and yummy! Layers the coconut filling soaked cake with the berries...YUM! (and pretty to!) And yes, I ate my dessert before dinner.
Next, I made our side dish. Remember these from the little potato nests with scrambled egg that we had for dinner on Monday?
Well, I had some hash browns left over, so I thawed those and cooked them with lemon juice, salt, pepper, herbs, baby spinach, and added a bit of vegan "cheese", then packed that mixture into ramekins and topped with a bit more "cheese".
Ramekins before baking...
and after.
And now for the fish without a dish (I'm channeling Dr. Seuss). I used flounder, you can use whatever you love. Take a large sheet of parchment, fold it in half, and draw a half heart on it.
Cut out the heart, just like in elementary school. Then, unfold it and place the fish near the center fold, and top it with whatever.
I used lemon wedges, whole garlic cloves, and sweet potato, along with a little salt, pepper, olive oil.
To secure your little package, begin at the top of the heart and fold tightly all around the edges, making sure everything stays inside. When you get to the end (the point), give it a good twist to secure. Then, it's in the oven (on a baking sheet) for a few minutes at a high temp (about 400 degrees, for about 10-15 minutes, depending upon how large the fish is).
And that's it - ready to serve!
And speaking of serving, do you already have your Easter menu planned? If not, check out my roundup of some of the best gluten-free dishes for your Easter table right HERE!
RSS Feed
