In turn, poach the artichokes, mushroom and potatoes in the simmering liquid until they are cooked through. Cool in the refrigerator and slice into 1-inch thick pieces. Season the vegetables with extra virgin olive oil and salt.
To assemble the en papier, lay out a large square of parchment paper. Layer the ingredients by placing a couple slices of potato and mushroom on the parchments, followed by a couple of perch fillets, artichoke slices and Meyer lemons. Top with a pat of butter and 2 ounces of poaching liquid. Fold the edges of the parchment together and seal.
Bake the fish in the oven until just cooked through, approximately 10-15 minutes. Remove from the oven and let cool for a minute or two before opening, being careful to avoid the hot steam. Sprinkle olive oil, Meyer lemon zest and sea salt over before enjoying.
Springfield Armory’s Model 2020 Waypoint Is an Accurate New Hunting Rifle with Competition Features