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SP-3. Seafood papillote
Ingredients:
- 1 tbsp. unsalted butter or margarine, melted
- 2 tbsp. coarsely grated carrot
- 1 small leek with some of the of the green leaves cut off, finely
sliced in thin julienne strips 3 inches long
1
-
/
celery stalk, finely sliced in thin julienne strips 3 inches long
2
- Salt
- Pepper
- 200~300g butterflied fish or 170~230g fish fillet with skin on or off
and pin bones removed, or 100~230g butterflied shrimp or
100~230g sea scallops, small tough muscle removed, cut in
inch-thick-wafers
- 1 tbsp. chopped fresh or 1 tsp. dried dill
- 2 tbsp. lemon juice
- 1 egg white
62
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2
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