Three fish par­cel

Landscape (UK) - - In The Garden -

Serves 8, plus left­overs

350g prawns 2 x 1.2kg whole skin­less salmon fil­lets 450g skin­less smoked had­dock 4 red pep­pers 5 gar­lic cloves 4 tbsp olive oil, plus ex­tra for brush­ing zest and juice of ½ le­mon 2 tsp honey 300g crème fraîche 2 tbsp crushed pink pep­per­corns, plus ex­tra to gar­nish 4 tbsp chopped flat leaf pars­ley 25g bread­crumbs sea salt and black pep­per kitchen string Pre­heat the oven to 200°C/gas mark 6. Place the red pep­pers whole on an oven tray to­gether with the un­peeled gar­lic cloves. Brush ev­ery­thing with oil and sprin­kle with salt. Roast for 20 mins, then trans­fer to a bowl cov­ered in cling film to steam. Once cool, peel the skin off the pep­pers and dis­card. Re­move the stalks by pulling them out, and the seeds should fol­low. Skin the gar­lic cloves and place these and the red pep­per flesh in a food pro­ces­sor. Add the le­mon zest and juice, honey and crème fraîche, then sea­son with black pep­per and half the pink pep­per. Blend un­til smooth, then mix in the prawns. Turn the oven to 180°C/gas mark 4. Line a large oven tray with tin foil. Lay one of the salmon fil­lets on the foil, then lay the had­dock on top in a thin layer. Top with the red pep­per cream, smooth­ing it out in a thin line down the mid­dle of the fish, then sprin­kle with 3 tbsp of the pars­ley. Top with the other salmon fil­let, match­ing the shape of the bot­tom one ex­actly. Cut four lengths of string, each mea­sur­ing ap­prox­i­mately 1ft (30cm). Shuf­fle the string pieces un­der­neath the fish width­ways at equal dis­tances from each other. Wrap each around the fish and tie se­curely with a knot and then a bow. This can be done the day be­fore and the fish chilled overnight. In a bowl, mix to­gether the bread­crumbs, oil and re­main­ing pink pep­per­corns, and sea­son with black pep­per. Chop the re­main­ing pars­ley very finely, then stir it in. Top the fish with the bread­crumb mix­ture, pat­ting it down so it sticks. Roast, cov­ered loosely with tin foil, for 1 hr, then re­move the foil and roast for an­other hour un­til cooked through and browned on top. Serve im­me­di­ately or al­low to cool and chill within 4 hrs, then serve chilled within 2 days.

“Fish is held out to be one of the great­est lux­u­ries of the ta­ble and not only nec­es­sary, but even in­dis­pens­able at all din­ners where there is any pre­tence of ex­cel­lence or fash­ion” Is­abella Bee­ton (1836-1865)

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