Name: Fish en papillote
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 150 g kabeljou fillet; 30 g shimeji mushrooms; 30 g pak choy baby; 10 g baby potatoes; 5 ml sesame seeds; 30 ml ponzu; 5 g fresh coriander; 1 ml fresh chillies finely chopped; prepared bread dough; 500 ml flour white bread; 2.5 ml salt; 7 ml Superbake Instant Yeast; 2.5 ml castor sugar; 325 ml water lukewarm; 30 ml fresh chillies 573; 30 ml fresh parsley chopped

Recipe Disclaimer

Tap for method

Ingredients (16)

Fish en papillote:

150 g	kabeljou — fillet
30 g	shimeji mushrooms
30 g	pak choy — baby
10 g	baby potatoes
5 ml	sesame seeds
30 ml	ponzu
5 g	fresh coriander
1 ml	fresh chillies — finely chopped
	prepared bread dough
500 ml	flour — white bread
2.5 ml	salt
7 ml	Superbake Instant Yeast
2.5 ml	castor sugar
325 ml	water — lukewarm
30 ml	fresh chillies — 573
30 ml	fresh parsley — chopped

Tap for ingredients

Method:

For the dough, sieve the flour and salt onto a clean surface and make a well in the middle. In a jug combine the yeast, sugar, oil, parsley and water. Pour into the well. Mix and knead together until a smooth, elastic dough has formed. Place the ball of dough into a bowl, cover with a damp cloth and keep in a warm area for about an hour (until the dough has double in size).

Once the dough has proved, remove from bowl and knock out air bubbles. Divide into 8 small portions, roll into a ball, flatten and place onto a floured surface. Allow to rest for 10 minutes. Cook on grid over coals for 10 minutes, turning halfway.

Clean shimeji mushrooms (remove base).

Toast sesame seeds in a frying pan over a medium heat for 2 minutes or until golden, tossing often.

Put a small pot on the stove and bring to a boil, cook baby potatoes at 100°C for 8 minutes.

Cut 2 pieces of foil and 1 piece of baking parchment to form three 30cmx30cm squares. Layer the three squares with the two pieces of foil at the bottom and the baking paper on top.

Place baby potatoes in center, then layer bok choy, mushrooms, fish, and sprinkle over sesame seeds, coriander and chili. Pour ponzu over the top.

Bring all corners of the squares of foil and paper to the center and seal tightly, forming an airtight bag.

When you can hold your hand 30 cm above the coals for 10 seconds, your fire is ready to be cooked on. Place bags on a grid over the fire for 10 minutes, rotating the foil parcel every few minutes.

After 10 minutes, remove a parcel from the coals, open and check fish, if still pink, cook for a further 5 minutes.

Once the fish is cooked, take the bags off the fire, remove the foil and place the paper parcels in individual bowls and enjoy!