Saffron, 5 Spice Parchment Baked Turbot

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Saffron, 5 Spice Parchment Baked Turbot Ingredients

FOR THE PARCHMENT BAKED TURB	; diameter
4 Turbot fillets approximately	TO ACCOMPANY THE TURBOT
4 tb Dry white wine	1 tb Olive oil
1 ts Saffron strands	25 g Butter; (1oz)
1 ts Chinese 5 spice	1 300 gram pac pak choi; cut
4 Parchment paper circles	1 125 gram pac shiitaki

Instructions for Saffron, 5 Spice Parchment Baked 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.

Main Ingredient: Cuisine: Uncategorized

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