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It’s always been my dream to eat from near-by as much as possible. It gives us variation through the seasons, simplicity, and always freshness. Freshness is especially salient up here in the Northwest Territories, as we do receive some imported fruits but all too often they are spoiled by the time they arrive, and they cost a pretty penny.

Living on the shores of the Great Slave Lake means we get a lot of fresh fish. Whitefish and Jackfish are the common ones, but there are others as well. As one of the deepest lakes in the world and being situated where few people live means there still is a good stock.
As winter settles in, and the cold envelopes everything, the fish is changing too. It gets fattier – more full of omega fatty acids – it’s reserves for getting through the cold winter months.

The whitefish from this lake is absolutely delicious. This recipe is one of my favourite. Rapid, simple, and delicious, it’s pretty well perfect.

DSCN3892

Ingredients

4 whitefish fillets
1 onion, diced

2 carrots, quartered lengthwise and thinly chopped

4 sprigs fresh thyme

olive oil

4 medium yukon-gold potatoes

butter

fresh parsley, shredded

salt and Pepper to taste

Directions

Preheat oven to 400F. Finely chop onions and carrots. Cut 4 squares of parchment paper. Wash the fish fillets, and then drizzle with 1tsp olive oil. Place diced onions and carrots on top, season lightly with salt and pepper, and top with thyme sprig. Fold the parchment paper over it all. Repeat for all 4 fillets.

Place in oven and bake for 14-18 minutes, until cooked (time depends on thickness of fillets).

Meanwhile, place water on to boil. Boil the potatoes for 15 minutes until just tender. Drain and slice in half. Serve potatoes next to fish with butter and parsley. Enjoy!

-Sitelle

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