HUSSAR en PAPILLOTE

Translates to Hussar in Parchment Paper and it is super easy, looks impressive and tastes delicious.

Hussar in Parchment Paper is a traditional recipe that has been passed down through generations and is loved by many. The name refers to the cooking method used, where the ingredients are wrapped in parchment paper and baked to perfection.

Servings     Prep Time     Cook Time     

     2             15mins           40mins  

Ingredients:

1 Whole fish Hussar works well or Baby Snapper 
1 Lemongrass stalk peeled, bruised and cut
Thumb size piece of ginger peeled and cut into matchsticks
2 cloves of garlic chopped
2 red Chillis cut into matchsticks
1 bunch of well rinsed Coriander Stalks/Roots (reserve leaves for garnish)
2 Shallots sliced on the diagonal
1 tablespoon of soy sauce
2 tablespoons of white wine
2 limes - 1 zested and 1 cut into wedges for service

Prep and Cook:

Mix Soy, wine and lime zest and set aside.

Mix shallot, garlic, chili, ginger and 1/2 the Coriander stalks together and set aside.

Cut a piece of parchment paper large enough to encase and wrap the fish.

Cut or score 3 slices into the flesh of the fish on either side.

Stuff the fish with the Lemongrass and remaining Coriander stalks. Place 1/2 of the Chill, Garlic, Ginger mix onto the Parchment paper and place the fish on top and cover with the remaining chili, garlic, ginger mixture.

Pour the Soy, Wine mixture over the top of your fish and close the parcel up folding and scrunching the edges over to seal - it does not have to look pretty.

Cook in a pre-set oven at 180c for 20 - 25 minutes.

Once out of the oven spoon over some of the steaming juices and garnish with coriander leaves and enjoy.

Recipe Note:

A larger fish can be a table centre piece and shared amongst guests or for that wow factor at a Dinner Party ask for a few Smaller Fish and your guests can enjoy their own special dining experience!!