Anna Blume Posted May 17, 2009 Share Posted May 17, 2009 Whole croakers (small fish, skin on) en papillote Stuffing w sorrel leaves and thinly sliced spring onions Further instructions? 350 F? Put on a bed of anything inside packet? Au secours. Link to comment Share on other sites More sharing options...
Heather Posted May 17, 2009 Share Posted May 17, 2009 Whole croakers (small fish, skin on) en papilloteStuffing w sorrel leaves and thinly sliced spring onions Further instructions? 350 F? Put on a bed of anything inside packet? Au secours. A splash of dry vermouth and a little knob of butter will make a sauce. Salt and pepper inside. Link to comment Share on other sites More sharing options...
Anna Blume Posted May 17, 2009 Author Share Posted May 17, 2009 A splash of dry vermouth and a little knob of butter will make a sauce. Salt and pepper inside.Thanks, honey. But, for real, I am clueless on temperature and timing.ETA: I am finding advice ranging from 7 minutes (I assume for fillets) to 30 minutes online and I am wondering how much the 10-minute per inch rule applies to steaming inside foil. Most agree on 350 F. Link to comment Share on other sites More sharing options...
Heather Posted May 17, 2009 Share Posted May 17, 2009 Thanks, honey. But, for real, I am clueless on temperature and timing. 400 degree oven. Small fishies, right? I would give it about 15 mins. Link to comment Share on other sites More sharing options...
Anna Blume Posted May 17, 2009 Author Share Posted May 17, 2009 Thanks!!! I may need to sub white miso for vermouth. Off to search for the latter... Link to comment Share on other sites More sharing options...
Heather Posted May 17, 2009 Share Posted May 17, 2009 Thanks!!! I may need to sub white miso for vermouth. Off to search for the latter...I bet white miso would be very good too. Link to comment Share on other sites More sharing options...
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