In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pollock en papillote with rémoulade and potato-kohlrabi mash
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 410 Calories/Serving
En papi-what? Don’t worry, it’s just a simple French method of cooking food in parchment paper. By baking fish in little packets, we trap in moisture, lock in flavor, and seal in all those wonderful juices.
In your bag
- ¾ pound organic gold or red new potatoes
- 1 organic kohlrabi
- 3 organic scallions
- Fish options:
- 10 ounces wild pollock pieces
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sheets parchment paper
- Sunbasket rémoulade (extra virgin olive oil - whole grain mustard - Dijon mustard - sweet paprika - Tabasco - anchovy paste - sherry vinegar - kosher salt)
- 3 ounces organic shredded carrots
- Sunbasket lemon aioli (paleo mayo - lemon juice - garlic)
- 1 teaspoon dried dill
Calories 410, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 540mg (23% DV), Total Carb. 42g (15% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Eggs, Fish (anchovy)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Start the potato-kohlrabi mash
Heat the oven to 400°F.
- Scrub the potatoes. Cut the potatoes into 1-inch pieces.
- Trim the stem and root ends from the kohlrabi; using a sharp knife or peeler, peel off the tough outer skin. Cut the kohlrabi into ½-inch pieces.
In a medium sauce pot, add the potatoes, kohlrabi, and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Meanwhile, assemble and bake the parchment packets.
Assemble the parchment packets
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
Lay the parchment paper sheets side by side. Divide the fish between the 2 sheets (skin side down for the snapper). Top the fish with the rémoulade and white parts of the scallions. Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
Bake the packets
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 12 to 15 minutes. Meanwhile, finish the potato-kohlrabi mash.
Finish the potato-kohlrabi mash
When the vegetables are tender, drain, reserving ½ cup [1 cup] cooking water, and return the vegetables to the pot. Stir in the carrots, lemon aioli, and dill. Using the back of a spoon or a masher, coarsely mash the vegetables, adding as much reserved cooking water, 1 tablespoon at a time, as needed to reach the desired consistency. Season to taste with salt and pepper.
Transfer the potato-kohlrabi mash to individual bowls, making a well in the center. Open the fish packets, being careful of any venting steam (discard the snapper skin if desired); place the fish and any accumulated juices on the mash. Garnish with the green parts of the scallions and serve.
- Scrub the potatoes.
- Cover the potatoes and kohlrabi with water.
- Separate the white and green parts of the scallions.
- Time the cooking.
- Garnish with the scallions.