THE SEAFOOD SPECIALIST

Seabass “En Papillote” With Ginger, Wine, Citrus & Vegetables

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Serves: 4

 

Ingredients

4 x 120g Seabass fillets

160g Carrots

120g Leek

20g Root ginger grated

20ml Rapeseed oil

100g Fennel bulb sliced

300ml Fish stock

8 sprigs coriander

100ml Dry white wine

Zest of lemon

6 Spring onions, chopped

Maldon sea salt and pepper

 

Method

Score the skins of the fillets or if preferred remove the skin from the fillets. Peel carrots & cut into 6cm fine strips, mix together, divide into 4 equal portions. Slice the fennel, peel the ginger and chop, add to the fish stock and bring to boil, reduce by ½, chill and reserve. For the papillotes, preheat the oven to 180c/gas mark 4, cut 4x30cm squares of parchment paper.

Place half of each leek & carrots portion in the centre of each square, place sea bass fillet on top, add remainder of carrots & leek, season, pour 40ml of the fennel & ginger fish stock & 25ml wine on each sea bass, top with some lemon zest, spring onion & coriander. Fold in the edges to make a tightly sealed parcel, make the other parcels the same way, put the papillotes on an ovenproof tray cook in the preheated oven for 7-8 mins

 

To Serve

Place the parcels onto warmed plates for your guests to open or open up the parcel and transfer the seabass and ingredients to the plates

 

Chefs Note

Serve with oven roast vegetables and cous cous, also a light beurre blanc goes well