Fish Parcels recipe
information
A famous New Orleans dish that cannot fail to impress at a special dinner party, this recipe demands the use of freshly prepared fish stock
ingredients
8 single or 4 double whitefish fillets
Fishbones and trimmings
1 bay leaf, sprig thyme and 2 parsley stalks
6 black peppercorms
1 slice lemon
250 ml (9 fl oz) dry white wine
250 ml (9 fl oz) water
8 large uncooked prawns, shelled
4 crab claws, cracked and shelled
60 g (2 oz) butter or margarine
45 g (3 tbsps) flour
1 onion, finely chopped
Pinch salt and pepper
2 egg yolks
Fishbones and trimmings
1 bay leaf, sprig thyme and 2 parsley stalks
6 black peppercorms
1 slice lemon
250 ml (9 fl oz) dry white wine
250 ml (9 fl oz) water
8 large uncooked prawns, shelled
4 crab claws, cracked and shelled
60 g (2 oz) butter or margarine
45 g (3 tbsps) flour
1 onion, finely chopped
Pinch salt and pepper
2 egg yolks
method
1. Preheat the oven to 200°C/400°F/Gas Mark 6. To make fish stock, skin the fish fillets and place the skin in a large stockpot along with the fish bones, thyme, bay leaf, peppercorns and lemon slice. Add the wine and water and bring to the boil. Lower the heat and simmer for 20 minutes. Strain and set aside.
2. Cut wax paper or baking parchment into large ovals big enough to form a parcel for each fish fillet. Fold the paper in half and lightly oil both sides.
3. Place the fish fillets on one half of the paper and arrange the prawn and crab claws on top of each fillet.
4. Melt the butter in a heavy-based saucepan and, when foaming, add the flour. Cook over moderate heat for 2-3 minutes, stirring frequently until a pale straw colour. Add the onion and cook until lightly browned.
5. Gradually pour on the fish stock, whisking continuously. Cook over moderate heat for about 4-5
minutes, or until the sauce thickens.
6. Mix the egg yolks with a few spoonfuls of the hot sauce and then stir the egg yolks into the sauce. Spoon some of the sauce over each fillet and seal the parcels, folding the edge over twice and twisting the ends slightly to seal completely.
7. Place the parcels on baking sheets or in shallow baking pans and place in the preheated oven for about 20 minutes.
8. Serve the parcels unopened, to be opened at the table. Serve any remaining sauce separately.
2. Cut wax paper or baking parchment into large ovals big enough to form a parcel for each fish fillet. Fold the paper in half and lightly oil both sides.
3. Place the fish fillets on one half of the paper and arrange the prawn and crab claws on top of each fillet.
4. Melt the butter in a heavy-based saucepan and, when foaming, add the flour. Cook over moderate heat for 2-3 minutes, stirring frequently until a pale straw colour. Add the onion and cook until lightly browned.
5. Gradually pour on the fish stock, whisking continuously. Cook over moderate heat for about 4-5
minutes, or until the sauce thickens.
6. Mix the egg yolks with a few spoonfuls of the hot sauce and then stir the egg yolks into the sauce. Spoon some of the sauce over each fillet and seal the parcels, folding the edge over twice and twisting the ends slightly to seal completely.
7. Place the parcels on baking sheets or in shallow baking pans and place in the preheated oven for about 20 minutes.
8. Serve the parcels unopened, to be opened at the table. Serve any remaining sauce separately.
serving amount
serves 4
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