This recipe highlights the subtle flavor of garlic scapes while showcasing their glorious curves.They are only available for a short time, so be sure to pick them up while they last.
Ingredients:
2 lbs fish fillets cut into 4 pieces, such as halibut, salmon, striped bass or flounder *
1 bunch garlic scapes *
2 Tbsp unsalted butter - softened *
salt & pepper
1 bulb fresh fennel, thinly sliced *
8 fingerling potatoes, thinly sliced *
1/4 cup fresh herbs, such as dill, chervil or basil, chopped *
2 Tbsp extra virgin olive oil
Directions:
Preheat oven to 350 degrees. Place 4 sheets of 14" x 16" parchment paper on a countertop and brush the paper with the softened butter and sprinkle with salt & pepper. Line the center of each sheet of parchment with the potato and fennel slices and drizzle them with the olive oil and sprinkle with salt and pepper. Season the fish with salt and pepper as well and place on top of the potatoes. Using a vegetable peeler, shave the garlic scapes into long thin strips and pile these on top of the fish. Sprinkle with the fresh herbs.
Fold the paper over and tuck the ends under to make a sealed package. Place the packets on a baking sheet and bake for 15-20 minutes. Cut the paper open carefully (watch for steam) and serve. This can also be prepared in a foil pouch and cooked on a charcoal grill.
Serves 4
* This ingredient can be found at the Rhinebeck Farmers Market
Recipe is from Cheryl Paff and was featured in the Rhinebeck Farmers' Market 10th Anniversary Cookbook.
