Saffron, 5 spice parchment baked turbot
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Turbot fillets approximately 175g; (6oz) in weight | |
| 4 | tablespoons | Dry white wine |
| 1 | teaspoon | Saffron strands |
| 1 | teaspoon | Chinese 5 spice |
| 4 | Parchment paper circles 28cm; (11 inches) in | |
| ; diameter | ||
| 1 | tablespoon | Olive oil |
| 25 | grams | Butter; (1oz) |
| 1 | 300 gram pac pak choi; cut in halves | |
| 1 | 125 gram pac shiitaki mushrooms; cut into quarters | |
Directions
FOR THE PARCHMENT BAKED TURB
TO ACCOMPANY THE TURBOT
Preheat the oven to 180C, 350F, Gas mark 4 Place each turbot fillet on a circle of parchment paper and sprinkle over 1 tablespoon of wine, some saffron and chinese five spice. Wrap the parchment paper round and tuck under to form a parcel.
Repeat this process until all the turbot is wrapped. Place on a baking tray and cook for 10-12 minutes.
Prior to the fish being cooked; heat the olive oil in a wok or large frying pan until very hot. Then add in the mushrooms and pak choi and saute until softened, but not limp. This will take approximately 3-4 minutes.
To serve:Pile the mushroom and pak choi mixture onto individual serving plates and top with the turbot fillets, drizzling over the cooking liquor from the fish. Serve immediately.
Converted by MC_Buster.
NOTES : A quick and easily prepared meal comprising of baked turbot with pak choi and mushrooms
Converted by MM_Buster v2.0l.