Fresh Fish
A show stopping dish with minimal effort, stunning flavours.
Recipes
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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 -
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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Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk
