2 ea. 6 oz. Fillets Halibut (any whitefish about 1" thick)
1/2 Cup Red Pepper (thinly julienned)
1/4 Cup Leek (thinly julienned)
4 ea. Garlic Cloves (minced)
1 Tbsp.Italian Parsley (chiffonade)
1 tsp. Piment D'Espelette (red pepper flake)
1 Tbsp. Extra Virgin Olive Oil
1/4 tsp. Sea Salt
1 ea. Sheet Parchment Paper
Fold the parchment paper in half. From the seam side cut parchment fold into a teardrop shape (or half of a heart). Open the parchment into the heart shape.
Rub a bit of olive oil onto the right side of the heart. Place fillets into the center of the right side of the heart. Move them slightly toward the seam.
Season the fillets with sea salt and espelette. Rub them with half of the minced garlic. Place the peppers and leeks on top of the fillets and sprinkle the parsley, remaining garlic and olive oil on top.
Fold the left side of the heart over the right and line up the edges. Begin folding from the top left (top of the seam). Fold 1/2 inch segments that run on the diagonal for 2-3 inches. Make sure the seam is tight (use an offset spatula to firmly crease the fold). Continue around the teardrop until you reach the bottom. Twist the excess parchment tightly.
I usually repeat this process one more time to ensure a tight parcel but it is not necessary.
Place in refrigerator for no more than 1 hour until ready to cook.
Preheat stem oven by turning power on, select COOKING, using the arrows move to STEAM CONV and select. Press select again to start.
Once steamer has reached 330 degrees place parcel on a tray and place in steam oven.
Cook for 12 minutes.
Be cautious when opening the door. Keep head and face away from the opening. A blast of steam will emit from the oven when the door is opened. Remove the tray using an oven mitt.
Cut your papillote open and enjoy with a glass of Chablis!