Gurnard en papillote
By: Ed Baines From: Good Food Live
Printer friendly version
-
Gurnard en papillote
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 2
For a classic French way with fish try Ed Baines' deliciously flavourful recipe for gurnard, baked with Pernod-flavoured vegetables
Similar recipes
Related Videos
Ingredients
- ½ Savoy Cabbage, finely shredded
- 2 Leeks, finely shredded
- 2 large Shallots, thinly shredded
- 2 courgettes, finely shredded
- 1 Carrot, finely shredded
- 1 kohlrabi, finely shredded
- 100ml Pernod
- 55g Butter, melted
- small bunch of Parsley, chopped
- 1 clove Garlic, finely chopped
- Salt
- 225 g gurnard fillets
- 600ml fish stock, boiled until reduced to 1 tbsp
- 1 tbsp Crème fraîche
- sprig of Rosemary, to garnish
Method
1. Preheat the oven to 180°C/gas 4.2. In a large bowl, mix together the cabbage, leek, shallot, courgette, carrot and kohlrabi.
3. Mix in the Pernod, melted butter and the parsley.
4. In a pestle and mortar or with the back of a knife, mash the garlic with a pinch of salt. Combine with the other ingredients.
5. Spread the vegetable mixture evenly over a sheet of kitchen foil on a baking sheet. Top with the gurnard.
6. Spoon over the reduced fish stock and the crème fraîche and fold the foil over the fish, pleating the edges together to form a parcel.
7. Bake the gurnard for 12-15 minutes.
8. Serve at once, garnished with the rosemary.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register