Weekend Gourmet with Gordon and Lucy
Menu
Sole en Papillote
Potatoes Boulangére
Honey Glazed Duck
Sole en Papillote
(Courtesy of Gordon Ramsey's Sunday Lunch)
Except we had to use Place. A very meaty, tender fish. I bought them fresh from our local fish market that comes every Friday. Go for the whiter meat as it tends to be sweeter.
4 servings
Heat oven to 200 C/Gas 6/390 F
Ingredients
2 small carrots, peeled
2 small leeks, white part only
3-4 spring onions, trimmed
4-5 garlic cloves (unpeeled), halved
few rosemary sprigs, leaves only
few thyme sprigs
8 skinned lemon sole fillets, about 150-175g each
sea salt and freshly ground black pepper
few dill sprigs
olive oil, to drizzle
about 100ml dry white wine
1.Cut out eight large squares of baking parchment, measuring about 30x30 cm. (Or, if you're like me and lack any math skills whatsoever, trace the bottom of a medium-large mixing bowl. There's your circle!!) Thinly slice the carrots, leeks and spring onions on the diagonal. Tip the vegetables and garlic into a bowl, add the rosemary and thyme and toss to mix. Scatter the mixture in neat piles in the centre of four of the parchment sheets.
2. Season each sole fillet with salt and pepper and place a few dill sprigs on top. Roll up the fillets, enclosing the dill and place two rolled fillets on each pile of vegetables. Drizzle with olive oil and sprinkle with salt and pepper.
3. Place another sheet of paper on top of each parcel and using short folds, secure the edges to seal in the fish and vegetables.
When you've reached the last fold, carefully pour in a generous splash of white wine and a little water. Seal the parcels and place on one or two large baking sheets. Bake for 20 minutes or until the lemon sole feels firm in the middle.
4. Lift the parcels on to warm large plates. Gordon Ramsey suggests cutting a cross in the top to open them, Gordon Starshine simply cut them open and they were perfection.
This fish literally melts in your mouth. The herbs bring out wonderful flavors. The vegetables are delightfully crunchy.
Eat me...eat me soon!
Boulangére Potatoes
(Courtesy of Joanne Harris and Fran Warde's The French Kitchen)
If you enjoy French cooking, or at least beautiful pictures of France and/or food, buy this book. I've found it hard to resist cutting some out and framing them.
Preparation: 25 minutes
Cooking: 90 minutes
Serves 6
Heat oven to 180 C/gas 4/ 355 F
Ingredients
1 kg. floury potatoes, such as Maris Piper, Desirée, King Edwards, or Idaho
2 onions
25 g butter
300 ml hot chicken or vegetable stock
sea salt
freshly ground black pepper
1. Peel the potatoes and slice them very finely. This works best with a food processor. Slice the onions in the same way. Dry the potatoes as much as you can with a dish towel so they can get nice and crisp on top, and sooo soft on the inside.
2. Butter an ovenproof dish and make neat, overlapping layers of the potatoes and onions, with seasoning sprinkled over each.
3. Press the last layer down firmly with the flat of your hand. Pour over the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and bake for 1 hour.
4. Remove the foil and bake for another 30 minutes. The potato will be soft all the way through, but crisp and brown on the top. (Those are the bits I like to pluck off late at night, shhh!)
And last, our lovely quick and delightful Sunday lunch...
I really need to find out how to make this separate link for a recipe thing so I can stop cluttering up my page so much! I will leave you to look at this one. It's, as they say in Northern Ireland, dead easy!
Tomorrow, I will post about my pumpkin puree adventures. I won't be defeated by the lack of canned pumpkin now! Pumpkin Loaf here I come!
Thanks for visiting my blog - lovely to meet someone else blogging in N Ireland. There aren't enough of us!!!
ReplyDeleteLove your blog. Beautiful recipes.
Thanks for sharing.