“Make sure your guests open their parcels at the table, so they can smell the beautiful aroma as the steam escapes.”Manu Feildel “Baking en papillote (in a parcel)is a wonderful method of cooking fish.Contained by the paper, the flavours used will intensify and the fish gently steams without drying out.”Manu Feildel fish en papillote with spring vegetables
serves 4 | prep 20 mins | cooking 25 mins
4 (about 200g each) firm white fish fillets (such as trevally), skin on
100g butternut pumpkin, peeled, thinly sliced
4 pinches saffron threads
1 lemon, rind finely grated, juiced
120ml white wine
40g butter, quartered
spring vegetables
1 1 /2 tbs extra virgin olive oil
1 bunch baby carrots, trimmed, scrubbed, halved lengthways
1 small leek, trimmed, halved crossways, quartered lengthways…
