British asparagus, red bream & new potatoes
British asparagus, red bream & new potatoes cooked en papillote with Noilly prat & tarragon
Preparation: 10 minutes
Cook: 25-30 minutes
400g new potatoes, sliced into wedges
300g bunch British asparagus spears, cut in ½
4 fillets meaty white fish, such as red bream or hake
8 large sprigs fresh tarragon
180ml Noilly Prat (or other white vermouth)
25g butter, cut into 4 cubes
Sea salt & freshly ground black pepper
4 large circles of baking parchment
English Provender Company garlic mayonnaise (Aioli) to serve (optional)
What to do:
1. Preheat the oven to 200°C/gas 6.
2. Put the potato wedges in a saucepan, cover with cold water and bring to the boil. Boil for 10 minutes, or until just tender then drain thoroughly.
3. Lay out the circles of baking parchment and place a little pile of potatoes in the centre of each circle.
4. Lay the tarragon sprigs on top, followed by the fish fillets and finally the asparagus.
5. Add a cube of butter to each parcel, and season generously with sea salt & freshly ground black pepper.
6. To fold up the parchment circles into bags, start from one end and crimp the two sides together as if you are making a pasty until you get to nearly half way. The do the same starting at the other end, leaving you a small hole in the top.
7. Carefully pour 3 tablespoons Noilly Prat into the hole, then finish sealing the bag. Repeat with the remaining bags. Place the bags on a baking sheet and bake for 15-20 minutes or until the asparagus is tender and the fish is cooked.
8. Place each bag on a plate, and serve with a generous dollop of garlic mayonnaise.
For more information visit www.british-asparagus.co.uk