Name: Louisiana Fish Fillet Parcels
Yield: Serves 4
Cuisine: American
Ingredients: 4 tablespoons (4 X 15 ml spoon) double cream; salt; 4 X 8 oz (225 g) fillet of plaice or sole; 2 tablespoons (2 X 15 ml spoon) plain flour; 2 tablespoons (2 X 15 ml spoon) butter; 1 tablespoon (15 ml spoon) parsley, chopped very finely; 1 small stick of celery; a pinch of cayenne pepper; ½ pint (300 ml) shrimps; 1 small carrot; 2 tablespoons (2 X 15 ml spoon) white wine; 2 shallots, minced very finely

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

In 1901 Antoine’s Restaurant in New Orleans honoured the balloonist Alberto Santos-Dumont by creating this now-famous dish of fish and creamy seafood sauce baked in balloon-shaped envelopes. What an inspiration it was! It is always an exciting moment when guests open their own surprise parcel and taste the contents. I often cook whole fish, stuffed with herbs, in paper parcels like this.