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Thai Style Haddock en Papillote

SERVES 2

TIME 30 MINUTES

DIFFICULTY = EASY

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225g of haddock fillet  BUY ONLINE

2 lemongrass stalks

2 tsp root ginger

2 red chillies

1 pak choi

2 shallots, trimmed and sliced

2 kaffir lime leaves

2 tsp green peppercorns

1 tsp coriander seeds

1 tsp coriander, chopped

2 tsp sesame oil

45ml of rice wine vinegar

30g of unsalted butter



 




Method          

Preheat the oven to 180°C/gas mark 4


Bruise the lemongrass stalks to release the flavour. Peel and slice the ginger. Remove the seeds from the chillis and chop them finely


Wash the pak choi and separate out the leaves. Trim and chop the shallots


In a large bowl, combine the lemongrass stalks with the lime leaves, chilli, peppercorns, ginger, coriander seeds and leaves


Add the shallots, pak choi, sesame oil, rice wine vinegar and 4 tbsp water to the bowl and mix together well


Cut 2 squares of foil 30cm wide. Cut 2 pieces of greaseproof paper to the same size. Place 1 square of foil on top of each piece of greaseproof paper and fold them both in half, then open out flat again


Spread butter across the middle of each opened foil wrap. In each opened wrap, lay a haddock fillet over the crease in the middle


Place 1 of the foil wraps with the fish on top in a bowl, so the contents will be cupped and the marinade won’t run out once added


Pour half the marinade over and around the fillet, then crimp the edges together to make a sealed bag with the fish and liquid inside. Repeat the process with the second bag of haddock fillet


Carefully place the bags on a baking tray and place in the oven for 10 minutes - the bags will puff right up and the fish will steam


Keep the bags sealed until you are ready to serve. Place the parcels on plates and open the wraps just before serving

















 



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