Fish en Papillote with Julienned Vegetables and Truffle Oil

Moist filet of sole topped with a delicious blend of celery, leeks and carrots.

This recipe avoids the common problem of cooking en papillote, where some components in the pouch end up either over- or under-cooked, by having you first sauté the vegetables until softened. The 10 minutes in the oven merely re-heats them but cooks the fish to perfection and allows enough time for a wonderful sauce to form from the fish and vegetable juices and the added lemon juice and truffle oil.

Very quick to make - especially if you do a small dice on the vegetables - and quick to cook. Great for a family meal but company-worthy also.