In a large sauce pan, heat the butter and brown the fennel. Set aside.
Preheat the oven at 400°F (200°C).
Place four squares of doubled up papillote (twist wrap) paper (or aluminium) flat on your work surface area. Butter them on the side facing you.
Distribute in order, on each one, the fennel, four scallops, some green shallot, four tomatoes, beans and mushrooms.
Pour over some wine and sprinkle a bit of saffran.
Place 1 Tbsp. (15 mL) of butter in each papillote. Add seasoning to taste.
Fold over and close edges. Cook for 10 minutes.
To serve, transfer the content of the papillote in a warm plate. Garnish with fresh anise.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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