| 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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