The Cook's Illustrated Cookbook (202 page)
Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
SERVES 4
Haddock, red snapper, halibut, and sea bass also work well in this recipe as long as the fillets are 1 to 1¹⁄
4
inches thick. The packets may be assembled several hours ahead of time and refrigerated until ready to cook. If the packets have been refrigerated for more than 30 minutes, increase the cooking time by 2 minutes. Open each packet promptly after baking to prevent overcooking and make sure to open packets away from you to avoid steam burns.
1 | large fennel bulb, stalks discarded, halved, cored, and sliced into ¹⁄ |
2 | large shallots, sliced thin |
4 | tablespoons unsalted butter, softened |
2 | teaspoons minced fresh tarragon |
1 | garlic clove, minced |
¹⁄ | teaspoon grated orange zest plus 2 oranges peeled, quartered, and cut crosswise into ¹⁄ |
Salt and pepper | |
¹⁄ | cup dry vermouth or dry white wine |
4 | (6-ounce) skinless cod fillets, 1 to 1¹⁄ |
1.
Combine fennel and shallots in large bowl, cover tightly, and microwave until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking. Combine butter, 1 teaspoon tarragon, garlic, orange zest, ¹⁄
4
teaspoon salt, and ¹⁄
8
teaspoon pepper in small bowl. Combine orange pieces and remaining 1 teaspoon tarragon in second small bowl and set aside.
2.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch-long sheets of aluminum foil; arrange 4 pieces flat on counter. Divide fennel-shallot mixture among arranged foil sheets, mounding vegetables in center of each piece. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels, season with salt and pepper, and place 1 fillet on top of each vegetable mound. Divide butter mixture among fillets, spreading over top of each piece. Place second square of foil on top of fish, crimp edges together in ¹⁄
2
-inch fold, then fold over 3 more times to create a packet about 7 inches square. Place packets on rimmed baking sheet, overlapping slightly if necessary.
3.
Bake packets 15 minutes, then carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate, along with any accumulated juices. Spoon orange and tarragon mixture over fish and serve immediately.
SERVES 4
Haddock, red snapper, halibut, and sea bass also work well in this recipe as long as the fillets are 1 to 1¹⁄
4
inches thick. The packets may be assembled several hours ahead of time and refrigerated until ready to cook. If the packets have been refrigerated for more than 30 minutes, increase the cooking time by 2 minutes. Open each packet promptly after baking to prevent overcooking and make sure to open packets away from you to avoid steam burns.
2 | zucchini, sliced ¹⁄ |
Salt and pepper | |
2 | plum tomatoes, cored, seeded, and cut into ¹⁄ |
2 | tablespoons extra virgin olive oil |
2 | garlic cloves, minced |
1 | teaspoon minced fresh oregano |
¹⁄ | teaspoon red pepper flakes |
¹⁄ | cup dry vermouth or dry white wine |
4 | (6-ounce) skinless cod fillets, 1 to 1¹⁄ |
¹⁄ | cup minced fresh basil |
Lemon wedges |
1.
Toss zucchini with ¹⁄
2
teaspoon salt in large bowl, transfer to colander, and let sit until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Line baking sheet with triple layer of paper towels, arrange zucchini on top, cover with another triple layer of paper towels, and firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, pepper flakes, ¹⁄
4
teaspoon salt, and ¹⁄
8
teaspoon pepper in medium bowl.
2.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch-long sheets of aluminum foil; arrange 4 pieces flat on counter. Distribute salted zucchini among arranged foil sheets, mounding vegetables in center of each piece. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels, season with salt and pepper, and place 1 fillet on top of each vegetable mound. Divide tomato mixture among fillets. Place second square of foil on top of fish, crimp edges together in ¹⁄
2
-inch fold, then fold over 3 more times to create a packet about 7 inches square. Place packets on rimmed baking sheet, overlapping slightly if necessary.
3.
Bake packets 15 minutes, then carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate, along with any accumulated juices, and sprinkle with basil. Serve immediately, passing lemon wedges separately.
1.
Arrange vegetables on foil first so they will be closest to heat source, then drizzle with vermouth to deepen flavor.
2.
Top vegetables with fish and spread compound butter or topping over for increased richness.
3.
Top with second piece of foil and crimp edges together in ¹⁄
2
-inch fold, then fold over 3 more times to create airtight packet.
FOR THE CARROTS
1.
Peel, then cut carrot into 2-inch segments. Cut thin slice from each segment to create flat base.
2.
Using knuckles of non-knife hand to steady carrot, cut each segment into ¹⁄
8
-inch-thick planks.
3.
Working with 3 planks at a time, stack planks and cut into ¹⁄
8
-inch-thick matchsticks.
FOR THE LEEKS
1.
Trim dark green top and bottom ¹⁄
4
inch of root end from leek, then cut into 2-inch segments.
2.
Halve each segment lengthwise and rinse under cold water to remove sediment.
3.
Working with 3 to 4 layers at a time, stack layers, then fold in half crosswise and cut into ¹⁄
8
-inch-thick matchsticks.
