Fish Parcels

last updated Friday 31st December 2010 - 15:56

Recipe extracted from RECIPES FOR FISH OUT OF WATER by Sara Laniagan

5-6oz portions of white fish
English mustard
Butter
Few glugs of white wine or vermouth
Squeeve of lemon
Salt & pepper
2-4 spoons of double cream/creme fraiche(opp)
Pre heat oven to gas mark 7,425F, 220C. IMPORTANT!
Place a large sheet of foil over a baking sheet and smear butter over the middle.
Arrange fish onto the butter. You can use hake,halibut,haddock,cod,bass or any thickish fish. If you prefer plaice or lemon sole then roll it.Best skinned and boned.
Lightly smear mustard over the fish,add wine or vermouth,squeeze of lemon,season and add a few knobs of butter.
Wrap into a parcel making sure fully sealed,with space inside for steam.
Place in oven for 10 mins.
This can now be served as it is using the liquor or carefully pour the liquor into a small pan.
Re-wrap the fish to keep warm.
Add cream or creme fraiche to liquor and whisk to the boil. Simmer a few minutes to create a sauce. Season to taste.There's your sauce.

Womens Thoughts