If you’ve never tried preparing fish in paper parcels, get ready to discover your new, favourite cooking method: “C’est magnifique!”   

The great thing about this dish is that each guest gets their own parcel, to which they can add as much or as little of the rich and creamy sauce as they like. Serve it with a side dish of potatoes (prepared any way you like – we prefer Pommes Anna, but mashed, cooked or baked potato will do too) and the Ernst Gouws & Co Chenin or Sauvignon Blanc.

Serves 6

Ingredients

 For the fish:

· 6 portions of firm fish, like kabeljou or hake

· 3 cups of Julienne vegetables, divided into 6 portions

· 6 tsp of butter, divided into 6 portions

· Handful of herbs (fennel, parsley and chives), finely chopped*

· Thumb of fresh ginger, finely grated*

· Salt and pepper to taste

· Freshly-squeezed lemon juice

* Use fresh herbs and ginger sparingly – these aromatics should add to the dish but not overwhelm it.

 For the sauce:

· 100ml white wine

· 125ml fish stock

· 200ml cream

Method:

1.    Cut double grease-proof paper into 30 cm x 30cm squares

2.    Add a bed of vegetables on the paper squares and place a portion of fish on top. 

3.    Add the butter, herbs and ginger, season with salt and pepper, and finish off with a few drops of lemon juice. 

4.    Fold the paper squares into parcels, making sure to fold the ends tight (like you would gift wrap a box) to keep all juices inside.

5.    Place parcels on baking tray and bake on moderate heat in the oven for 15 minutes.

6.    Whilst the parcel are baking in the oven, prepare the sauce by cooking 100 ml white wine together with 125 ml good quality fish stock until reduced to half.

7.    Add 200 ml fresh cream and keep cooking until reduced to 200 ml, then season to taste.