Turbot cooked en papillote with Leeks, Cèpes & Champagne

Food Main Courses Gluten-free

A show-stopping dish, this is designed to impress not only with the standard of ingredients but the cooking and serving technique too.

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4 Servings

Ingredients

4 x 130g turbot steaks, boneless and skinned

3 leeks, washed, cut in half and julienned

3 shallots, peeled and julienned

200g baby spinach

300g fresh cèpes (or button mushrooms), thinly sliced

400ml Champagne (or Cava)

4 sprigs tarragon

4 knobs butter

Method

Mix together the shallots, leek and spinach
Cut 4 squares of baking parchment measuring approximately 30cm by 30cm and lightly oil the centre with a little olive oil. Divide the mixture between the parchment sheets and place into a pile just off centre
Season the turbot fillets with salt and place on top of the vegetable garnish, then place the cèpes with butter and tarragon on top of the fillets
Fold over the parchment paper to create an envelope and fold over the edges to create a seal, but pour in the Champagne before you fold it over. Make sure they are folded over a couple of times to secure and bake at 180-200°C for 15-20 minutes
TO ASSEMBLE
Serve the fish tableside
Open the inflated bag using a pair of scissors, carefully lift out the fish and garnish, and spoon over the liquid
Serve with a potato or pasta garnish of your choice or a simple salad