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19 January 2010
This receipe is not difficult and if if you put enough love into the fish, it will turn out to be a lovely meal in both looks and taste.
Prep time : 15 mins
Cooking: 35 - 40 mins
What you need
1 carrot finely chopped
1 onion finley chopped
1 stick celery finely chopped
55ml red wine
2 baby cos lettuce
50ml beef stock
2 fresh bay leaves
2 sprigs thyme
10 peppercorns
4 x 200g fillet of silver perch or use sea bass or bream
1 carrot julienned
1 small bulb fennel julienned
1 schallot finley sliced
1 leak white part only julienned
3 table spoons of dry vermouth
3 tbls fish stock
salt and pepper, and a few spriggs of flat leave parsely.
What now
1) To braise lettuce, pre heat oven to 200C or gasmark 7. Soften carrots,oninon and celery in olive oil in a roasting pan over a medium heat. Deglaze the pan with the win. Cut the lettuces in half length ways, and place in the pan cut side down on top of vegies. Add beef stoff, bay leaves,thyme,peppercorn, cover pan with foil and put in oven until soft.
2) While lettuce in oven, for each fish parsel take a peice of foil approx 30cm in square, and place the julienned carrot , fennel, schallot and leaks in the centre. Put a fish fillet on top and drizzle over some dry vermouth and fish stock, season with salt and pepper.
3) Fold the edges over the fish to form a tightly nit parcel in the shape of a large pasty. Put the foil parcels in a large dry pan over a high heat. The liquid will boil, causing steam to expand parcels.When the parcels have reached this stage, transfer the pan to the oven and cook for a further 4 - 6 mins.
4) Once lettuce is soft, remove from pan and strain liquid. Reserve the liquid.
To Serve
Place half a lettuce on each plate, remove parcels from the oven, and open them. Place the fish on the lettuce and garnish on top with vegies. Sauce with a little of the liquid and garnish with a sprig of parsely. Enjoy
If this is too much for you, drop into Sweetlips Leederville or Sweetlips Fremantle for the best Fish and Chips in the universe.
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