Tarragon Fish And Vegetable Parcels Recipe
Ingredients
| Leek | 1 Medium | |
| Carrot | 1 Large | |
| Butter | 30 Gram | |
| Dry white wine | 2 Tablespoon | |
| Tarragon leaves | 2 Teaspoon, chopped | |
| 4 (800 g) white fish fillets | ||
Directions
Cut Leek and carrot into thin 4 cm-long strips.
Heat butter in large pan; cook vegetables, stirring, until softened slightly.
Stir in wine and tarragon; cook, uncovered, 1 minute.
Place each fish fillet on a 30cm-square piece of foil; divide vegetables among fillets.
Wrap tightly to enclose fillets, place on oven tray; bake in hot oven 20 minutes.
Heat butter in large pan; cook vegetables, stirring, until softened slightly.
Stir in wine and tarragon; cook, uncovered, 1 minute.
Place each fish fillet on a 30cm-square piece of foil; divide vegetables among fillets.
Wrap tightly to enclose fillets, place on oven tray; bake in hot oven 20 minutes.
Chef
