Sole en Papillote Recipe

Ingredients:

• 4 sole fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced black olives
• 4 slices lemon, thinly sliced
• Parchment paper

Directions:

1. Preheat the oven to 400°F.
2. Cut 4 pieces of parchment paper into a heart shape and brush with olive oil on one side.
3. Place the sole fillets on the oiled side of the parchment paper.
4. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, salt, and pepper.
5. Brush the seasoned oil over the sole fillets.
6. Arrange the cherry tomatoes, black olives and lemon slices on top of the fillets.
7. Seal the papillote by folding the edges of the parchment paper over the fish and crimping the edges to seal.
8. Place papillotes on a baking sheet and bake for 12-15 minutes, until the fish is cooked through.
9. Remove from the oven and serve the papillotes unopened. Let guests open the papillote at the table.

Verdict:

The combination of the lemon, garlic, and thyme really bring out the flavor in the sole fillets. The tomato and black olive topping adds a nice texture to the dish. Cooking the fish in parchment paper ensures that it stays moist and creates a beautiful presentation. This recipe is perfect for any special occasion or dinner party.

Serving Suggestions:

Pair the sole en papillote with some roasted vegetables and a glass of white wine for an elegant and delicious meal.

Bouchot Mussels from Hillion Bay Recipe

Ingredients:

• 2 pounds bouchot mussels
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup heavy cream
• 1 tablespoon chopped fresh parsley
• Crusty bread for serving

Directions:

1. Wash the mussels well under cold running water and discard any that are open or cracked.
2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Add the garlic and cook for 1-2 minutes, until fragrant.
4. Add the white wine and bring to a simmer.
5. Add the mussels to the pot and cover with a lid.
6. Cook for 5-8 minutes, until all the mussels have opened.
7. Remove the mussels from the pot with a slotted spoon and divide them among four bowls.
8. Add the heavy cream to the pot and simmer for 1-2 minutes.
9. Pour the cream sauce over the mussels and garnish with parsley.
10. Serve with crusty bread to soak up the sauce.

Verdict:

Bouchot mussels from Hillion Bay have a delicious sweet, briny flavor that pairs perfectly with white wine and cream. This recipe is simple to make and results in a decadent and satisfying dish that is sure to impress.

Serving Suggestions:

Serve with a crisp white wine and crusty bread for dipping into the creamy sauce. This dish is a great appetizer or main course for a date night or dinner party.