This is a lovely recipe, light and de­li­cious. To serve you just need a bowl of boiled new sea­son pota­toes and, if you like a sauce, a jug of hol­landaise works bril­liantly. Although this is a sim­ple dish there is a lit­tle bit of theatre to it as you serve

EDP Norfolk - - Food & Drink -

Pre­heat the oven to 200°C/Fan 180°C/ Gas mark 6/ Aga roast­ing oven In­gre­di­ents

For each guest: 8 thin spears of as­para­gus 2 skinned sea bass fil­lets 1 tea­spoon orange rind 1 tea­spoon chopped chives Freshly ground pep­per and salt A small knob of but­ter 1 egg white to seal the par­cel with


To cre­ate each par­cel:

1. Take a 50cm (ap­prox) piece of bak­ing parch­ment; fold in half tak­ing short side to short side. Take a din­ner plate as a tem­plate and trace and then cut around it keep­ing one edge on the pa­per fold to cre­ate a hinge, opened up it will look like a fig­ure 8.

2. Open out this dou­ble cir­cle, and on one side place the as­para­gus fol­lowed by the fil­let of bass, orange rind, chives, salt, pep­per and small knob of but­ter.

3. Paint the edges of both cir­cles with the egg white and fold top cir­cle over bot­tom cir­cle, paint the out­side edge. Fold outer edges of the par­cel be­gin­ning at the straight sec­tion where the fold is, ap­prox­i­mately 1cm in at a time, over­lap­ping as you go all the way around un­til you get back to the straight sec­tion.

4. Cook for a good 10 min­utes; while the fish is cook­ing put ev­ery­thing on the ta­ble ready to serve im­me­di­ately.

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