Recipe: Vanessa Fletcher’s trout parcels for two
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Looking for a dinner to impress the loved one in your life? Try Vanessa Fletcher’s trout parcels for two and expect to receive praise!
Recipe by Vanessa Fletcher, styling by Klara Fletcher as part of a Valentine’s Day menu for two.
Trout parcels for two
Preheat the oven to 180 degrees Celsius.
Start by preparing all of the ingredients that’ll go into the parcels. Use a mandolin to finely slice the fennel bulb, peel and mince the garlic cloves, slice one of the lemons into round discs (you’ll need about four). Cut the cherry tomatoes in half and cut the butter into small cubes.
Once you have all of the ingredients ready, you can start to assemble the parcels. Lay out the parchment sheets and make a bed of fennel for the fish to lay on in the centre of each.
Place the pieces of fish on top of the fennel, skin side up, then rub the minced garlic onto the skin. Place the lemon discs on top, then add a pinch of salt, pepper and chilli flakes.
Place the parsley and cherry tomatoes to the side of the fish, scatter the diced butter, drizzle the white wine, and squeeze the juice of half a lemon over each piece.
As if you were wrapping a bonbon or Christmas cracker, seal up your parcels by creating a fold in the middle, then folding again and again until necessary. Use string to tie the ends up (see picture).
Pop the parcels onto a baking tray, then into the oven for about 20 minutes. Let the oven work its magic; you’ll see the parcels puff up with air when they are ready.
Once out of the oven, open them up on your dinner plates. Leave the fish in the paper so you don’t lose any of the butter and juicy, zesty goodness.
Preheat the oven to 180 degrees Celsius.
Start by preparing all of the ingredients that’ll go into the parcels. Use a mandolin to finely slice the fennel bulb, peel and mince the garlic cloves, slice one of the lemons into round discs (you’ll need about four). Cut the cherry tomatoes in half and cut the butter into small cubes.
Once you have all of the ingredients ready, you can start to assemble the parcels. Lay out the parchment sheets and make a bed of fennel for the fish to lay on in the centre of each.
Place the pieces of fish on top of the fennel, skin side up, then rub the minced garlic onto the skin. Place the lemon discs on top, then add a pinch of salt, pepper and chilli flakes.
Place the parsley and cherry tomatoes to the side of the fish, scatter the diced butter, drizzle the white wine, and squeeze the juice of half a lemon over each piece.
As if you were wrapping a bonbon or Christmas cracker, seal up your parcels by creating a fold in the middle, then folding again and again until necessary. Use string to tie the ends up (see picture).
Pop the parcels onto a baking tray, then into the oven for about 20 minutes. Let the oven work its magic; you’ll see the parcels puff up with air when they are ready.
Once out of the oven, open them up on your dinner plates. Leave the fish in the paper so you don’t lose any of the butter and juicy, zesty goodness.
Looking for a dinner to impress the loved one in your life? Try Vanessa Fletcher’s trout parcels for two and expect to receive praise!
Recipe by Vanessa Fletcher, styling by Klara Fletcher as part of a Valentine’s Day menu for two.
Trout parcels for two
Preheat the oven to 180 degrees Celsius.
Start by preparing all of the ingredients that’ll go into the parcels. Use a mandolin to finely slice the fennel bulb, peel and mince the garlic cloves, slice one of the lemons into round discs (you’ll need about four). Cut the cherry tomatoes in half and cut the butter into small cubes.
Once you have all of the ingredients ready, you can start to assemble the parcels. Lay out the parchment sheets and make a bed of fennel for the fish to lay on in the centre of each.
Place the pieces of fish on top of the fennel, skin side up, then rub the minced garlic onto the skin. Place the lemon discs on top, then add a pinch of salt, pepper and chilli flakes.
Place the parsley and cherry tomatoes to the side of the fish, scatter the diced butter, drizzle the white wine, and squeeze the juice of half a lemon over each piece.
As if you were wrapping a bonbon or Christmas cracker, seal up your parcels by creating a fold in the middle, then folding again and again until necessary. Use string to tie the ends up (see picture).
Pop the parcels onto a baking tray, then into the oven for about 20 minutes. Let the oven work its magic; you’ll see the parcels puff up with air when they are ready.
Once out of the oven, open them up on your dinner plates. Leave the fish in the paper so you don’t lose any of the butter and juicy, zesty goodness.
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL