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Thai-style haddock en papillote

Thai-style haddock in a bag

Thai-style haddock en papillote

PT30M

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1
Preheat the oven to 180°C/gas mark 4
2
Bruise the lemongrass stalks to release the flavour. Peel and slice the ginger. Remove the seeds from the chillis and chop them finely
  • 2 lemon grass stalks
  • 2 tsp root ginger
  • 2 red chillies
3
Wash the pak choi and separate out the leaves. Trim and chop the shallots
  • 2 shallots, trimmed and sliced
  • 1 pak choi
4
In a large bowl, combine the lemongrass stalks with the lime leaves, chilli, peppercorns, ginger, coriander seeds and leaves
  • 2 tsp green peppercorns
  • 1 tsp coriander
  • 1 tsp coriander seeds
  • 2 kaffir lime leaves
5
Add the shallots, pak choi, sesame oil, rice wine vinegar and 4 tbsp water to the bowl and mix together well
  • 2 tsp sesame oil
  • 45ml of rice wine vinegar
6
Cut 2 squares of foil 30cm wide. Cut 2 pieces of greaseproof paper to the same size. Place 1 square of foil on top of each piece of greaseproof paper and fold them both in half, then open out flat again
7
Spread butter across the middle of each opened foil wrap. In each opened wrap, lay a haddock fillet over the crease in the middle
  • 225g of haddock fillet, skinned and de-boned
  • 30g of unsalted butter
8
Place 1 of the foil wraps with the fish on top in a bowl, so the contents will be cupped and the marinade won’t run out once added
9
Pour half the marinade over and around the fillet, then crimp the edges together to make a sealed bag with the fish and liquid inside. Repeat the process with the second bag of haddock fillet
10
Carefully place the bags on a baking tray and place in the oven for 10 minutes - the bags will puff right up and the fish will steam
11
Keep the bags sealed until you are ready to serve. Place the parcels on plates and open the wraps just before serving

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