Haddock en Papillote with a Crab Salsa Verde

For this dish I am utilizing the classic French technique of steaming fish, or other items, enclosed in a paper packet. For this recipe I am using a filet of local haddock, a sustainable member of the cod family, with mild firm flesh and a moist texture. The fish is set on a bed of thinly sliced Winter citrus, shaved fennel and julienned leeks, then tightly sealed in parchment. These can be made ahead and should be cooked just before serving and cut open tableside for a dramatic presentation. TO add an extra layer of flavor, dimension and color I added a classic Italian Salsa Verde, a puree EVOO with fresh herbs, anchovies, capers and garlic, with the addition of some of delicious crabmeat to make it extra special and even more delicious. We hope you enjoy.

  • Prep Time: 25m
  • Cook Time: 20m
  • Total Time: 45m


  • 4 Center cut Haddock filets, 5-6oz each, or similar firm white flesh fish
  • 1 Small Fennel bulb, thinly shaved
  • 1 Small Leek, julienne white part
  • 1 Clove garlic, thinly shaved
  • 1 Red Grapefruit, thinly sliced, Reserve 2 TBS of the juice
  • ¼ C White wine
  • 4 pieces Parchment paper for cooking
  • For the Sauce
  • 8 ounces Crabmeat
  • 2 TBS EVOO
  • 1 TBS Capers
  • ½ TBS Anchovy paste
  • ½ Lemon, zest and juice
  • 1 Clove garlic, chopped
  • 1 teaspoon red pepper flakes
  • ½ C Basil, chopped
  • ½ C Italian parsley, chopped
  • 2 Oranges, cut into supremes (I used Cara Cara and blood oranges)
  • S&P to taste


  1. Preheat oven to 400°. In a small bowl toss the leeks, fennel, garlic and crab with the EVOO and reserved grapefruit juice. Add 1 slice of grapefruit to the center of each piece of parchment. Season the fish with salt and pepper and place on top of the grapefruit. Place a mound of the crab mixture equally on top of each and fold in ½ on the diagonal and begin in the corner and crimp in 1” folds to seal leaving 1 corner open. Place the packets gently on a parchment lined backing sheet and pour 2 TBS of wine into each pocket and seal the remaining corner. Bake for 15-20 minutes, depending on thickness of the fish, the packet should puff during cooking. In a blender or cup with a hand blender, add all the ingredients for the sauce except oil. Add the oil while pureeing to desired consistency. To serve, place the packet on a serving plate and cut open tableside and drizzle with the sauce and garnish orange segments.

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