​Sea bass en papillote with baby leeks, juniper butter and lemon zest

Cooking en papillote - in a paper bag - seals in the moisture of the fish and intensifies its flavour, leaving you with a succulent, aromatic and visually impressive dish.

Serves 4
Prep time: 20 min
Cooking time: 5 min

Ingredients

For the juniper butter:
* 2 tsp juniper berries
* 50g unsalted butter

For the papillotes:
* 12 baby leeks
* 4 x 100g sea bass fillets, skin-on
* fine salt

To finish:
* lemon zest
* fleur de sel

Method
1. To make the juniper butter: crush then finely chop the juniper berries. Beat the butter until soft, then mix in the berries. Spread half of the juniper butter between two sheets of baking parchment, in a layer about 3 mm thick. Chill for 15 minutes, then cut into small discs.

2. For the papillotes: lay out four sheets of baking parchment, each big enough to wrap a fish fillet, on your work surface.

3. Wash the baby leeks well, then cook for three minutes in plenty of boiling salted water. Drain, refresh in cold water and drain again. Divide the leeks between the sheets of baking parchment.

4. Lightly season the fish fillets with salt, place on top of the leeks and cover with the remaining juniper butter. Wrap the baking parchment around the fish, folding the edges together to seal, then bake in an oven preheated to 180°C (350°F; gas mark 4) for five to seven minutes, depending on the thickness of the fish.

5. At the end of the cooking time, open the papillotes. Place a few strips of lemon zest and a little fleur de sel on top of each piece of fish, followed by a disc of juniper butter. Serve immediately.
 
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