Sole En Papillote with Beurre Blanc

Preparation

Fish:

1. Preheat oven to 350°F.
2. Cut two pieces of parchment paper, approximately 18″ wide.
3. Divide the fish between the two parchment sheets, place the fish in the center on one side of the parchment.
4. Add the zucchini, squash and shrimp.
5. Sprinkle or spray with a little Chardonnay then fold the parchment over the fish (like you are closing a book).
6. Start twisting at one end of a side and continue twisting tightly until each side is sealed.
7. Place the packets on a jelly roll pan and bake for 15-20 minutes depending on the thickness of the fish and until vegetables are tender.
8. Begin making the buerre blanc sauce as the fish is cooking.
9. When the packets are done, remove them from the oven and cut a slit in the center of each packet.

Buerre Blanc Sauce:

1. Combine the wine, vinegar, lemon juice and shallots in a small saucepan.
2. Heat over medium heat for 6-7 minutes, until the mixture begins to thicken and reduce.
3. Reduce heat to medium-low and add the cold butter, one tablespoon at a time.
4. Stir constantly with a whisk after each addition until the butter has completely melted.
5. Repeat until all the butter has been incorporated.
6. Remove from heat and stir in the tarragon.
7. Spoon the beurre blanc sauce over the fish and serve immediately.