International Recipe Lapu-Lapu Papillote with Creamy Lemon Butter

                                          Lapu-Lapu Papillote with Creamy Lemon Butter

 

Ingredients:

 

1 piece Lapu-Lapu fillet

2 pieces carrots

1 rib celery

1 piece large leek

1 pciece large tomato, sliced into rings

2 pieces lemon (1 piece sliced into rings)

3 tabelspoons butter

2 tablepsoons cream

1 tablespoons vegetable oil

3 cups water

Salt and pepper to taste

1/4 teaspoon AJI-NO-MOTO® Umami Super SeasoningParchment / wax paper

 

Procedure:

1. Season fish fillet with salt and pepper. Set aside. After 15 minutes, bursh each side of fish fillet with butter.
2. Blanch the vegetables and set aside.
3. On a 13 x 15 inch parchment paper brushed with butter, place the marinatedfish on the center and topped with vegetables, lemon and tomatoes slices. Sprinkle on topof the fish with lemon juice,salt, peppperandAJI-NO-MOTO® Umami Super Seasoning.
4. Sealthe parchment paper and place it on a baking dish. Bake for 10 minutes at 425 degrees F oven.
5. In a pan, melt butter and add cream. Whisk togetehr and add lemon juice. Serve this sauce on top of baked fish fillet.