Name: Saffron, 5 Spice Parchment Baked Turbot
Ingredients: 4 Turbot fillets approximately 175g; (6oz) in weight; 4 tb Dry white wine; 1 ts Saffron strands; 1 ts Chinese 5 spice; 4 Parchment paper circles 28cm; (11 inches) in; ; diameter; 1 tb Olive oil; 25 g Butter; (1oz); 1 300 gram pac pak choi; cut in halves; 1 125 gram pac shiitaki mushrooms; cut into quarters

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Sainsbury’s, Sainsbury14	1	servings

INGREDIENTS

4		Turbot fillets approximately 175g; (6oz) in weight
4	tb	Dry white wine
1	ts	Saffron strands
1	ts	Chinese 5 spice
4		Parchment paper circles 28cm; (11 inches) in
		; diameter
1	tb	Olive oil
25	g	Butter; (1oz)
1		300 gram pac pak choi; cut in halves
1		125 gram pac shiitaki mushrooms; cut into quarters

INSTRUCTIONS

FOR THE PARCHMENT BAKED TURB
TO ACCOMPANY THE TURBOT
Preheat the oven to 180C, 350F, Gas mark 4
Place each turbot fillet on a circle of parchment paper and sprinkle over 1
tablespoon of wine, some saffron and chinese five spice. Wrap the parchment
paper round and tuck under to form a parcel.
Repeat this process until all the turbot is wrapped. Place on a baking tray
and cook for 10-12 minutes.
Prior to the fish being cooked; heat the olive oil in a wok or large frying
pan until very hot. Then add in the mushrooms and pak choi and saute until
softened, but not limp. This will take approximately 3-4 minutes.
To serve:Pile the mushroom and pak choi mixture onto individual serving
plates and top with the turbot fillets, drizzling over the cooking liquor
from the fish. Serve immediately.
Converted by MC_Buster.
NOTES : A quick and easily prepared meal comprising of baked turbot with
pak choi and mushrooms
Converted by MM_Buster v2.0l.

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