Everyone had great ideas and I will be using each one. The one for tomorrow night is taken from littleknitter's recommendation of Fillets en Papilotte. I am making Halibut en Papilotte, with roasted leeks and fennel first in, topped with halibut and a little crab and a cream sauce. How far ahead do you think I prepare them before popping in the oven? 6 hours? 3 hours? 1 hour? The base recipe is from Cookwise.
You deserve a cookie.
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