Fish Baked in Paper with Persimmon butter

Name: Fish Baked in Paper with Persimmon butter
Ingredients: 3 tablespoons butter; ½ cup diced celery; ½ cup diced onion; 1 cup long-grain rice; ½ cups milk, divided; ½ cup grated Parmesan cheese; ½ cup drained and diced pickled jalapeño peppers; 4 13×30-inch sheets kitchen parchment; Olive oil or butter for brushing; 4 5–6-ounce fish fillets, at least 1 inch thick; Salt; pepper; Persimmon Butter,; softened to spreadable (recipe follows); 1 lemon, thinly sliced; 3 tablespoons persimmon purée; 1 stick unsalted butter,; softened to room temperature; 1 teaspoon cayenne pepper; ½ teaspoon ground toasted cumin seed; Pinch or two coarse sea salt; 1 tablespoon coarsely chopped cilantro; Zest of 1 lemon

thelocalpalate.com

This looks fancier than it is and, better yet, most of the work can be done ahead of time. Chef Bill Smith of Crook’s Corner serves it to diners, paper and all,

View full recipe on thelocalpalate.com

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