Papillotes, recipe of the week

This is a wonderful and extremly easy preperation for just about any filet of fish, good with sole, rock fish and even salmon. And the variations on seasoning are limited only to you imagination.
A Papillotes is a classical preperation. It takes a rectangle pice of parchment paper or foil in which you are going to inclose the fish.
Fold the paper in half, on one half of the paper spread a tbs of heavy cream and season with salt and pepper.
Over this spread a bed of juliene (match stick cut) vegtables of carrot, leak, celery, red bell pepper and some lemon. The water in the vegis helps to maintain moisture in the papillote. Season the vegis as desired. place a filet of fish on top of the veg season the fish with s&p, a dab of butter(compound butter) or tbs of heavy cream. Now fold the paper over bringing the edges together and fold the edges to totaly enclose the fish (papillotes means pillow) you can staple it if you need, using foil makes it easier to fold. Bake in a really hot oven for about 15 18 minutes.
FC