WALLEYE EN PAPILLOTE (pah-pee-yoht)

Don't let the fancy name scare you! This French technique of cooking in parchment is perfect for walleye because it allows the fish to steam in its own juices. The package inflates during the cooking, and at the table, the paper is slit and peeled back to reveal the food. You can find parchment in most supermarkets today in a roll similar to waxed paper. I've found it at Cub and Super Valu, as well as specialty stores such as the Blue Heron Trading Company. For a nonfat dish, eliminate the butter - but it sure adds great flavor! Garlic Parsley Butter isn't necessary, but it sure is good!

4 cups baby spinach leaves, washed and dried
4 servings walleye fillets
Fresh lemon juice
2 Roma tomatoes, chopped
8 green onions, white bulb and 2 inches green, halved lengthwise
1/4 pound asparagus or new, thin green beans, washed and trimmed
Salt and pepper
Fresh Basil
4 pats of butter (optional)

Preheat the oven to 400F. Cut 4 pieces of parchment 20 inches long. Fold in half crosswise, then with a pair of scissors, trim into a heart shape, and coat the inside of the heart with nonstick spray. Arrange 1/4 of the spinach leaves in the center of one half of the parchment and top with 1 serving of the walleye. Brush fish with lemon juice and top with 1/4 of the tomatoes, two green onions and 1/4 of the green beans or asparagus, a leaf of fresh basil and a pat of butter. Sprinkle with salt and pepper. Fold the remaining half of the parchment over the fish and seal each packet by folding the edges, starting at the center of the heart. Place packets on a cookie sheet and bake for 10 minutes. Remove packets from the oven and set on plates. Have guests open their own packets. Serve with Garlic Parsley Butter. Makes 4 servings.

Garlic Parsley Butter

1 stick (1/2 cup) butter
1 to 6 big, fat cloves garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped parsley

Melt the butter in a small pan. Add the garlic, salt and pepper and cook over low heat for 5 minutes until the garlic is aromatic. Add the parsley. Serve hot to spoon over individual servings. Makes 4 servings.

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