Cooking En Pappillote
3 TBS Canola Oil
1 large Leek cleaned and cut into fine julienne
1 medium red bell pepper, seeded and cut into fine julienne
2 Carrots, peeled, cut into fine julienne
1 lemon sliced
1 tsp minced garlic
1 TSP chopped dill
1 ½ cup cooked Wild Rice
8 TBS White Grape juice (for Drizzle)
1/8 cup White Grape juice (for veggie mix)
4 (6oz) Fillet of fresh fish (like Salmon or Halibut)
Preheat oven to 450 degrees
Cut Parchment paper into 12 x 16 inch rectangles. Fold in half and cut into large heart shapes. Brush the right side of each heart with about a small amount of the canola oil, leaving a inch of the edge to allow for sealing and closing of paper.
In large bowl mix carrots, leeks, peppers, dill, garlic, grape juice. Toss until evenly coated and mixed. Season with salt and pepper. Place ¼ cup of wild rice in center of half heart. Place ¼ cut of veggies on rice. Place fillet of fish on Veggies and Rice. And drizzle 2 TBS of grape juice evenly over fish. Top with Lemon slices.
To fold parchment packets, start at the heart center, fold and pinch at the same time. Working along the edge of the heart. When you get to the end or tail of the heat, twist to secure folds and allow for steam pockets to form.
Bake on cookie sheets for 8-10 minutes, or until packets are puffed and slightly brown.
When serving packets, slice open with a knife, allow steam to escape and serve immediately.