Fish en papillote


fish,seafood recipes,food24 nextgen, recipes

Ingredients 17
Servings 2
Time 20 min

Ingredients

  • Fish en papillote:
  • 150
    g
    kabeljou fillet
  • 30
    g
    shimeji mushrooms
  • 30
    g
    baby bok choy
  • 10
    g
    baby potatoes
  • 5
    ml
    sesame seeds
  • 30
    ml
    ponzu dressing
  • 5
    g
    fresh coriander, whole
  • 1
    ml
    fresh chilli, finely chopped
  • Lean dough (pan bread)
  • 500
    ml
    white bread flour
  • 2.5
    ml
    salt
  • 7
    ml
    dry yeast
  • 2.5
    ml
    castor sugar
  • 325
    ml
    lukewarm water
  • 30
    ml
    olive oil
  • 30
    ml
    rough chopped parsley
 

Method

15 minutes plus proving time
 

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!

fish,seafood recipes,food24 nextgen, recipes


Recipe by Leigh Williamson of The Institute of Culinary Arts.


Read more about our NextGen competition and see all the brilliant baking, chocolate, low carb, Easter and modern braai recipe entries!


Also try these recipes:

Traditional South African pickled fish
Baked Panzanella with grilled fish
3-minute microwave pesto fish

 

Read more on: fish  |  food24 nextgen  |  seafood recipes  |  recipes
 

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