serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Best In Class
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 zucchini, peeled into ribbons
- 1 carrot, peeled into ribbons
- 1 celeriac (not too large), peeled into ribbons
- baby kipfler potatoes, sliced lengthways to 2-3 mm thick
- 60 g unsalted butter, diced
- 2 garlic cloves, finely sliced
- 1 tbsp dill sprigs, chopped
- ¼ cup dry white wine
- sea salt
- 1 free-range egg white
- 2 x 180 – 200 g flathead fillets (or john dory)
- 1 tbsp coarsely chopped flat-leaf parsley
Instructions
- Cut 2 x 50 cm long pieces of baking paper. On one sheet, turn a 26 cm dinner plate upside-down on one end and trace around the plate with a pencil. Now move the plate to the other end of the paper. There should be a considerable overlap so that when traced the shape is like two incomplete circles. Cut this out – the shape always reminds me of butterfly wings and a butterfly is a papillon in French. Repeat with the second piece of baking paper.
- Using a sharp vegetable peeler with the blade set crossways (sometimes called a speed or asparagus peeler), press firmly and slice ribbons from each side of the zucchini, as wide as you can. Transfer to a bowl. Peel the carrot and then slice deeply with the peeler to create wide ribbons, about the same width as the zucchini. Add to the bowl. Thickly peel the celeriac, discarding the peel, then cut the celeriac into quarters. Slice deeply with the peeler to create wide ribbons, about the same width as the zucchini and carrot. Lightly mix all the vegetable ribbons.
- In a heavy-based frying pan melt the butter over low heat and add the garlic and dill and cook for 2 – 3 minutes. Now add the vegetable ribbons and kipflers, turn to mix, cover the pan and cook for 5 minutes. Uncover. Lift the ribbons onto a plate, increase the heat and add the wine to the pan. Allow the wine to bubble up fiercely and reduce by at least half. Return the ribbons to the pan and turn them to coat them in the juices. Remove the pan from the stove. Taste the juices for salt.
- Preheat the oven to 200°C (180°C fan-forced). Take a baking tray large enough to hold the 2 parcels, or 2 pizza trays. Slide the paper shapes onto the tray or trays, leaving half dangling off the edge. Brush all the edges of the paper with a little egg white. Divide the ribbons between the paper shapes and top with a fish fillet. Scatter with parsley.
- Carefully fold and press the edges together to make a tight seal. The egg white will help the paper edges stick together, but you will probably still need to fold the sealed edges once or twice and pinch them together tightly.
- Slide the parcels on their baking tray or pizza trays into the oven and set the timer for 15 minutes. Heat your dinner plates. Slide a package onto each dinner plate and cut or tear the packages open. I like my guest to do this themselves to enjoy the delicious aroma that escapes. You have the choice of eating from the parcel or sliding the contents onto the dinner plate and removing the paper cases.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
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