31 Jul 2014

Scup en Papillote: Recipe from the Trashfish Dinner

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This scup en Papillote recipe from Kyle Mendenhall, executive chef of The Kitchen Boulder, Denver and Fort Collins, was a favorite course at the most recent Chef’s Collaborative Trashfish Dinner in Denver. If scup (or East Coast porgy) isn’t available, Mendenhall recommends using sea bream or a similar fish with flaky white meat and a mild taste.

Preheat oven to 400 degrees


1 6-ounce portion (per person) skin-on scup (porgy) or other flaky white fish

1 tablespoon butter

Pinch of salt and pepper

Zest from 1/2 lemon, yellow part only

2 sprigs fresh thyme

2 chanterelle mushrooms (or other wild mushrooms), thinly sliced

18 inches of parchment paper

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