1 pound medium-sized red potatoes
Salad oil
Salt
1 medium-sized onion, chopped
1 pound mushrooms, sliced
2 tablespoon dry white wine or dry sherry (optional)
2 bunches arugula
4 12-inch squares cooking parchment
4 small sole of flounder fillets (about 1 pound)
1 tablespoon capers
1 tablespoon chopped parsley
Preheat broiler if manufacture directs. Shell and devein shrimp; rinse with running cold water and pat dry with paper towels.
Cut potatoes into 1/4-inch-thick slices. Grease large cookie sheet. Arrange potato slices in single layer on cookie sheet; brush with 1 tablespoon salad oil and sprinkle with 1/4 teaspoon salt. With cookie sheet at closest position to source of heat, broil potato slices 5 minutes. Turn potato slices; sprinkle with 1/4 teaspoon salt; broil 3 minutes longer or until they begin to brown; keep warm.
Meanwhile, in 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook onion until lightly browned. Add mushrooms and 1/2 teaspoon salt; cook, stirring occasionally,until mushrooms are browned and liquid evaporates, about 10 minutes. Add wine or sherry; cook 1 minute longer. With slotted spoon, remove mushroom mixture to bowl. Add arugula and 1/4 teaspoon salt to same skillet; cover and cook 1 minute or until arugula wilts.
Preheat over to 450 degrees. For each packet, place one-fourth of arugula on half of each parchment square. Top with 1 sole fillet, one-fourth of mushroom mixture, and 3 shrimp. Sprinkle with some capers. Fold other half of parchment over mixture. Fold edges of paper over 2 or 3 times to seal packets. Place packets in jelly-roll pan. Bake 12 minutes (paper will puff up and brown slightly).
To serve, arrange packets and potato slices on 4 warm dinner plates. Cut an "X" in top of each packet to let steam escape before serving. (When packets are open, check that fish flakes easily when tested with a fork.) Sprinkle parsley over fish in packets.
Makes 4 servings.