Saturday, June 09, 2012

'Ahi Tuna en Papillote


Tuesday May 29
This is one of our faves when we have a chunk of previously frozen fish.
For two inch-thick steaks, we used a 1/2 bulb of thin-shaved fennel, 2 Yukon golds and a carrot ditto, 1/4 cup chopped moroccan olives, a teaspoon of lemon zest, about 2 teaspoons of fresh thyme and blossoms (which are now making the herb garden look lilac-sprayed), a clove of minced garlic, and a droozle of olive oil.  We wrapped it in parchment.
Sixteen minutes was more than enough to get it to medium, and we could have shaved a few off to get it medium-rare.  We cut open the parchment packages to inhale beautiful fish steam, and garnished with thyme blossoms, for extra elegance.

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