I just came across this fish tip from a NYC chef, Seamus Mullen. I'm a huge fish person and appreciate any new way, especially a fun and creative way, to make it and serve it. One of my specialties when entertaining in the Spring and Summer is to do sea bass in parchment paper. I serve the "packets" like little presents to each guest and they get to un-tie the twine to "open" their meal. The steam and aromas from the fish and the vegetables just flood out. The parchment paper gets this really pretty golden brown hue and the edges really brown. It is so unique looking and I'm always proud of it! It's always a HUGE crowd-pleaser and quite the conversation starter. So when I saw this new presentation when serving fish, I was elated to put it mildly!
Brown-Bagging Fish- Instead of roasting fish in a pan, cook it in a plain brown-paper lunch bag set on a baking sheet. Brush the bag liberally with olive oil and add a well-seasoned piece of fish along with slices of lemon and vegetables. Close the bag, place on the baking sheet and cook at 375 until the fish is opaque; an eight-ounce fillet will take about eight minutes. Cut the bag open, remove the fish and serve. - Seamus Mullen, Boqueria in NYC
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My Spring/Summer entertaining menu has been requested. I first did this menu for one of my husband's partners and his wife. I needed to impress and impress I did!
ReplyDeleteHors d'oeurves-
Baked brie with toasted almonds served with a raspberry preserve and light crackers
Pineapple martinis for the ladies
Scotch on the rocks with a twist of lemon for the gents
Salad course-
Layered goat cheese and dried cherry salad (this is layered in clear glasses and each guest "dumps" it out into pre-chilled salad bowls)
Serve with a crisp white wine
Main course-
Fish en parchment with vegetables
Paula Deen's shrimp and rice casserole
Serve with a crisp white wine
Dessert-
Lemon and blueberry tartlets with fresh whipped cream and strawberries
Serve with a peach champagne in pre-chilled champagne flutes that have been dipped into dark chocolate. Put a few raspberries in it.
Always have coffee available for guests.
*** The great thing about this menu is everything can be made a few days ahead of time and timed-out perfectly course by course when cooking. The fish only takes about fifteen to twenty minutes depending on the fillet weight. Sea bass is always a winner!