Fish in Paper
Steve Corry, executive chef of 555 North in Brunswick, Maine, brings an element of customization to the classic French preparation of poisson en papillote, or fish in parchment paper.
He spreads parchment paper with a softened compound butter mixed with salt, lemon juice and wine and puts a fillet of haddock from local proprietor Petite Jacqueline on that, skin-side up and puts beluga black lentils that have been cooked with a mirepoix brunoise on top of that, followed by blanched fiddlehead ferns, sweet peas and fava beans. He folds the parchment to enclose the fish and vegetables, bakes it and then cuts the package open. He serves it with dishes of pickled fennel, lavender salt and roasted, salted and crushed hazelnuts
“We have elevated the dish by incorporating acidic, salty and crunchy components that the guest can add as little or as much as they like,” Corry said.
Price: $27