Fish in Papillot with Crab/Fennel Salad
Fish in Papillot with Crab/Fennel Salad recipe from chef Michelle Bernstein.
Ingredients
- 2-12inch squares of parchment paper
- 2 (5 ounce) filet of white fish, yellowtail without skin is perfect
- Kosher salt and fresh ground black pepper to taste
- 4 slices beefsteak tomatoes
- 1 tablespoon fresh dill
- 2 tablespoons fresh Italian parsley
- 1 tablespoon fresh basil
- 2 tablespoons extra virgin oil
- 2 tablespoons butter, room temperature
- 1 teaspoon very fine julienne of ginger
- 4 ounces fresh crabmeat
- 1 cup shaved fennel
- 2 tablespoons olive oil
- Juice of 1 lemon
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