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Friday 21 July 2017

Sea Bass en Papillote with Sea Samphire.

En Papillote means to cook in a foil parcel. This way the fish steams in its own oven with whatever vegetables or liquids you choose to use creating your own stock as it cooks.
On this recipe I cut the carrots and other vegetables very finely so they cooked at the same time as the fish - roughly 12-15 mins.

Sea Samphire grown in salt water and is exposed at low tide when it can be picked. It's best to take the tops of the more mature spikes as the lower parts can get a little woody.
It goes very well with fish as do other shoreline foragable vegetables like sea spinach or sea purslane.

First create you foil parcel with tin foil - best to double it up and make sure its large enough to hold the fillet and be sealed up too.
Firstly raising the sides so it can hold all the ingredients and liquid.
Cut half a small carrot, half a stick of celery and a small piece of fennel into fine battens and place in the foil.
Rub the Bass fillet with olive oil and season. Place on top of the vegetable battens as this will allow it to cook more evenly.
Add a small dash of white wine, some finely sliced garlic if using and sprinkle with chopped parsley.
Seal and place on a baking tray.
Cook in a pre heated oven at 180 degrees for 12-15mins depending on what fish you are using and the fillet size.
While the fish is cooing bring a saucepan of unsalted water to the boil.
Blanche the washed sea samphire for about a minute, drain and roll in olive oil or butter with a dash of lemon juice.
Plate the fish, cooking vegetables and samphire - pour the cooking juices from the fish over the fillet and serve.

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