INGREDIENTS
Chermoula dressing
1 red onion, roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 lemon, juiced
1 bunch fresh coriander (leaves and stalks)
1 bunch parsley (leaves and stalks)
4 garlic cloves
1 tbsp sweet paprika
1 tbsp ground turmeric
1½ tbsp Ras el hanout
1½ tbsp ground chilli
2 tsp salt flakes
185 ml olive oil
Fish en pappiotte
6 x 200 g fish fillets, such as Goldband snapper, John Dory or Barramundi
Waldorf salad
2 baby witlof
2 cups frisée
1 lemon, juiced
1 Granny Smith apple, finely sliced
3 sticks celery, finely sliced
½ cup chopped walnuts
1 cup Japanese mayonnaise
Salt and pepper
Miele Accessories
METHOD
Chermoula
- Place ingredients into a food processor and pulse until a paste is formed.
Fish en pappiotte
- Place each fillet on a sheet of baking paper measuring approximately 40 cm x 35 cm. Place fillet on the bottom half of the paper leaving enough room to fold over and form a parcel.
- Place 2 tablespoons of chermoula sauce over each fillet.
- Bring the top half of the baking paper over the fillet and fold in the side edges, then fold in the bottom edge to form a parcel.
- Place parcel on the bottom half of a similar sized piece of foil (shiny side in) and fold as per baking paper.
- Place parcel on a perforated steam tray and Steam at 90˚C for 20-25 minutes.
Waldorf salad
- Wash and dry the baby witlof and use the smallest leaves only.
- Thinly slice the celery with a vegetable peeler then soak in cold water for 1 hour.
- Place the apple in a dish and coat thoroughly with lemon juice to prevent oxidisation.
- Place the apple, celery, walnuts, witlof and frisée in a large bowl. Toss the mayonnaise through the salad, ensuring you coat the whole salad. Season with salt and pepper to taste.
- Serve the fish, in its open parcel, with a serve of the Waldorf salad on the side.
Hints and tips
- This recipe can be used for different types of fish, the cooking times will vary depending of the type fish and thickness of the fillet.