Papillotte of Sole

Recipe contribution from Stefan Czapalay, of Chefs By Design

Ingredients

• 6 pieces parchment paper large enough to wrap the sole fillet
• 6 x 4 oz. pieces sole
• 6 tbsp. heavy cream
• 6 tsp. salt free butter
• salt and pepper to taste
• 1 lemon
• 6 tbsp. chopped parsley

Method

1. Butter each piece of parchment paper with 1 tsp. butter. Lay a piece of fish on each piece of parchment then spread 1 tbsp. cream on each piece of fish, season with salt and pepper, lemon juice and fresh herbs. 
2. Fold the parchment paper around the fish so that it is completely sealed and cook in a 400°F oven for 15 minutes. Remove from oven, discard the paper and place the fish with its juices on the plate and serve with the Champagne, Lemon and Asparagus Risotto.

Recipe Notes

Serves 6

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