4 zucchinis (green, yellow, or a mix of both), cut into triangular wedges
Peewee potatoes, halved and par-cooked (brought to a boil in salted water, transferred to an ice bath, and dried)
1/2 red onion, thinly sliced
Extra virgin olive oil, for drizzling
Salt and pepper, for sprinkling
2 lemons, thinly sliced into rounds
12 sprigs dill
2 tablespoons butter, quartered
4 tablespoons dry white wine
For garnish (optional):
1/2cup crème fraîche
2 tablespoons chopped chives, plus more for additional garnish
4 tablespoons ikura, plus more for additional garnish
Large squeeze of lemon juice
Salt, to taste
Instructions
Preheat the oven to 400°F. Add vegetables to a large mixing bowl, coat with extra virgin olive oil, and season with salt and pepper.
Fold four sheets of parchment paper in half and cut them into large heart shapes. Divide and transfer vegetables evenly onto the parchment paper hearts as close to the creases as possible and top with lemon rounds, butter, and dill sprigs. Starting at the top of the heart shape, make small, overlapping folds around the edges of the parchment, sealing in the vegetables. Before making the final fold, using the small opening at the bottom of each heart, pour in 1 tbsp of white wine. Seal completely—making sure no air can escape—and transfer to a baking sheet. Place in the oven for 20 minutes.
Stir together creme fraiche, chopped chives, ikura, lemon juice, and salt. Taste and adjust as needed. Transfer to a small serving bowl and top with extra ikura and chives.
Remove wrapped vegetables from the oven, transfer to serving plates. At the tableside, cut parchment packages open down the middle. Fold down the edges and serve with a couple dollops of creme fraiche mixture.