Scallops and halibut with garlic-cream sauce

Marianna Orlinkova, deputy editor-in-chief of the Gastronom magazine, suggests baking fish in the French style - in parchment. By the way, the French call this way of filing en papillotte : "in papillotes."

Ingredients

• large scallops - 8 pcs.
• halibut fillet - 400 g
• sea ​​salt, freshly ground white pepper
• For the sauce:
• garlic - 4 cloves
• butter - 100 g
• a bunch of parsley - 1 pc.
• heavy cream - 5 tbsp. l.
• green onion feathers - 4 pcs.

Directions

1. For the sauce, chop the garlic and the white part of the onion (you won't need the green part here). Remove the parsley leaves from the stems. Cut the stems very finely, chop the leaves separately.
2. Pour the cream into a saucepan, add the onion, garlic and parsley stalks, cook over medium heat until the cream is half evaporated, 2-3 minutes. Then add butter, cut into small pieces, and let it melt, but do not boil. Add parsley leaves, remove from heat, cool slightly.
3. Cut halibut fillet into 4 equal parts. Rub the halibut and scallops with salt and pepper.
4. Fold the parchment in half and cut 4 rectangles measuring 40 x 30 cm. Place 1 piece of halibut and 2 scallops in the center of each rectangle. Drizzle with garlic sauce. Join the edges of the two long sides of the parchment over the contents and fold over several times. Twist the remaining open ends like a candy wrapper on a candy.
5. Put the resulting envelopes on a baking sheet and bake in an oven preheated to 200 ° C for 10 minutes. Serve immediately.