WSIU InFocus Recipes
Thai Green Beans
1lb. small green beans
3 tbsp. saflower oil
1 1/2 tsp. dark sesame seed oil
6-8 garlic cloves
2 tsp. fish sauce (Tiparos)
1/2 cup water - as needed
1 tsp. red curry paste (Arou-D)
3 tbsp. oyster sauce
  flank steak (for 4)
Snapper
1 salmon filet (or any white flakey fish)
remainder of Thai Green Beans
1/4 cup

cream

1/2 carrot - Julienned
1/2 leak - Julienned
1/2 red onion - Julienned
8-9 mussels (or any type of shellfish)
pinch salt, pepper
splash white wine
  sheet of parchment paper, folded in half

Directions:

Heat the remainder of the green beans in a pan. Add cream to the green beans; allow the cream to heat and mix with the green beans. Place about three spoonfuls of the cream onto one half of the parchment paper. This prevents the fish from sticking to the paper. Place the fish on top of the cream sauce and add a pinch of salt and pepper. Add mussels and the Julienned carrot, onion, and leak. Place the green beans and cream sauce on top of the fish and vegetables. Add a splash of white wine. Fold the other half of the parchment paper onto the salmon. Start at the edges and begin to fold and crease the paper all the way around the salmon and vegetables. Be sure to keep the fold tight as you crease, then wrap the excess paper underneath, creating a vacuum seal on the salmon. Place on a baking pan and cook in the oven for about 30 minutes at 350 degrees. Remove from the oven and carefully poke a hole into the paper, allowing the excess steam to escape. Place on plate and enjoy.