SEA BASS AND ASPARAGUS EN PAPILLOTE
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
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.