Spring Halibut Papillotes with Sorrel & Ramps Recipe

Name: Spring Halibut Papillotes with Sorrel & Ramps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ramps (about 6 ounces; see Note); 1 1/2 pounds skinless halibut fillet, cut into 2-inch pieces; 2 tablespoons extra-virgin olive oil; 2 tablespoons snipped chives; Salt; Freshly ground pepper; 4 ounces sorrel, cut into 1 1/2-inch strips (see Note); 2 tablespoons plus 2 teaspoons creme fraiche; 2 tablespoons plus 2 teaspoons dry white wine; 1 teaspoon soy sauce; Crusty bread, for serving

Servings: persons

12 ramps (about 6 ounces; see Note)
1 1/2 pounds skinless halibut fillet, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salt
Freshly ground pepper
4 ounces sorrel, cut into 1 1/2-inch strips (see Note)
2 tablespoons plus 2 teaspoons creme fraiche
2 tablespoons plus 2 teaspoons dry white wine
1 teaspoon soy sauce
Crusty bread, for serving

1
Preheat the oven to 500.
2
On a baking sheet, arrange the ramps in a single layer.
3
Roast for 3 to 5 minutes, until the leaves are slightly puffed and beginning to brown at the edges.
4
In a medium bowl, toss the halibut with the olive oil and chives; season with salt and pepper.
5
Lay four 14-inch-long sheets of parchment paper on a work surface.
6
Arrange 3 ramps in the center of each sheet and top with the halibut.
7
Mound the sorrel on the fish and top with the creme fraiche, wine and soy sauce; season with pepper.
8
Fold the parchment over the fish, then fold the edge of the parchment over itself in small pleats to seal the papillotes.
9
Transfer the papillotes to a baking sheet and bake for about 8 to 10 minutes, until they are slightly puffed.
10
Snip the parchment packets open with scissors and serve with crusty bread.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ramps (about 6 ounces; see Note), 1 1/2 pounds skinless halibut fillet, cut into 2-inch pieces, 2 tablespoons extra-virgin olive oil, 2 tablespoons snipped chives, and more.

Yes, Spring Halibut Papillotes with Sorrel & Ramps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Halibut Papillotes with Sorrel & Ramps

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