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