Luke Stuart founder of WhitePepper Chef Academy & Cookery School at Lytchett Minster shares a main course that is simple to make and has plenty of wow factor
The French way of cooking ‘en papillote’ or ‘in parchment’ (in this case baking parchment) is leaps and bounds away from ‘boil in the bag’ style cooking. It’s a wonderfully quick way to cook a delicate fish such as plaice. This recipe can be assembled by even those considered a novice in the kitchen. The fresh flavours that are created through cooking with this method will draw plenty of compliments for the chef!
Plaice en Papillote. (Serves 1-2 people)
1 plaice, filleted & skinned
1 carrot, sliced into matchsticks
¼ leek, sliced into thin matchsticks
1tbsp white wine
1shallot, thinly sliced
Lemon or lime, 2-3 thin slices
1 tsp fresh thyme, chives, dill (finely chopped)
Drizzle of rapeseed oil
Salt & white pepper
2 cooked new potatoes, thickly sliced
Garlic, 2-3 thin slices
Dried chilli flakes (optional)
Knob of butter
2 scallops, lightly seared in butter (optional)
1. Preheat your oven to 220ºC/ gas mark 7. Cut out two round sheets of baking parchment 40cm x 40cm.
- Put your finely sliced carrots, leeks, shallots and lemon/lime in a mixing bowl with your herbs, drizzle with rapeseed, season and mix well.
- Lightly butter your bottom circle of parchment paper on a flat surface. Add the sliced cooked new potatoes to your parchment, top with sliced garlic, season again.
5. Lay your fillets of plaice on top and add an extra sprig of thyme, dill and another slice of lemon/lime.
- Chilli flakes maybe added at this stage if using. Also add the butter [Image 4].
- Place your other circle of baking parchment on top and start to crimp the two together. [Image 5]. Half way around add your white wine and water to the parchment pocket then continue to crimp and fully seal the baking parchment tight.
- Preheat your baking tray for 2-3 minutes in the oven to create a hot surface when cooking the fish. Place your en papillote onto the hot tray and cook for 10 minutes.
- Remove from the oven and serve at the table, open using a sharp pair of scissors. Serve with a crisp dressed salad or fresh seasonal vegetables.
Top Tip: Lightly butter seared scallops maybe added for more luxurious dish. Simply add before fully sealing the parcel.
For more ideas on how to prepare and cook fish get involved on one of our Fish Courses. This one is from Beside The Sea, although we now have a brand new one!
Day Boat Fish is coming up very soon for the first time on Saturday 10th February.