Flounder and Tarragon Oysters en Papillote

     I used to cook this recipe in a fine Swiss bayside restaurant in Florida.  The chef was a traditional haute cuisine Swiss executive chef who liked cooking fresh Florida seafood.  We ran this papillote as a special du jour using pompano, flounder and sometimes sole.  When the papillote was cut open at the customer's table, the aroma was mouth watering!  Heads would turn in the dining room and comments like "We should have ordered that entree!" were heard from other customers sitting near by.
     En papillote is kind of a French poele cuisson if you want to describe it as such.  The fish is baked in a moist sealed environment.  En papillote is a very nice cooking method.
    
     Flounder and Tarragon Oysters en Papillote Recipe: 
     Cut two sheets of parchment paper into large circle or oval shapes.  Be sure that the paper is at least 2 inches wider than the piece of fish.
     Brush both sides of each parchment with melted unsalted butter.
     Brush a large baking pan lightly with melted unsalted butter.
     Place one piece of the parchment paper on the baking pan.   
     Place two overlapping small flounder filets on the center of the paper.  The portion of flounder should be about 6 ounces.
     Heat a saute pan over medium/medium low heat.
     Add 2 pats of unsalted butter.
     Add 1/2 tablespoon of olive oil.
     Add 1 sliced garlic clove.
     Add 1/2 tablespoon of sliced shallot.
     Saute till the garlic turns a light golden color.
     Add 2 shucked large oysters.
     Saute till the oysters become almost fully cooked.
     Add 2 pinches of tarragon leaf.
     Add sea salt and black pepper.
     Add 1 teaspoon of lemon juice.
     Add 2 ounces of dry white wine.
     Simmer and reduce the sauce, till the liquid is reduced by more than half.
     Remove the pan from the heat.
     Spoon the sauce, garlic, shallots and oysters over the flounder on the parchment paper.
     Place the second piece of buttered parchment on top of the flounder.
     Line up the edges of the two pieces of paper.
     Neatly fold the edges to seal the two pieces of parchment paper together.  The parchment paper bag should be air tight.
     Place the baking pan with the papillote in a 350 degree oven.
     Bake for 10-12 minutes.  The sealed bag should puff up like a balloon and the butter that was brushed on the bag should turn brown, when the fish is fully cooked.
     Place the papillote on a plate or serving platter with a spatula.
     Serve with a noisette butter flavored thick roasted potato slice and green beans or a vegetable of your choice.
   
     Classically, the papillote is presented on a separate platter.  The papillote is cut open, then the ingredients are transferred to the serving plate.
     Be sure to cut the papillote open with a razor sharp knife at the table and not in the kitchen.  When the bag is cut open, the aroma is incredibly nice and it should be experienced by the guests!
     Oysters and tarragon go well together.  The oyster topping is delicious with flounder.  The garlic develops a mild gentle roasted flavor.  This is a very tasty entree!  ...  Shawna