South coast turbot, smoked bacon, artichokes and girolles cooked in paper


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Turbot en papillote

Baby artichokes

To begin, prepare the artichokes. Remove the tough outer leaves, cutting off the top and peeling the stalk to expose the tender flesh beneath. Once peeled, store in enough water to cover and add the lemon juice to prevent any discoloration
Place the remaining ingredients in a medium saucepan, bring to the boil then add the prepared artichokes. Cook for 8 minutes on a rapid simmer
Remove from the heat and allow the artichokes to cool in the liquor at room temperature. Once cooled, cut into quarters lengthways and remove the fibrous chokes from the hearts
To cook the turbot, take 4 sheets of silicone or greaseproof paper (approx. 60cm x 40cm), fold in half crossways and cut out a semi circle that will become a full circle once unfolded
Place a turbot fillet in the centre of each sheet alongside the girolles, smoked bacon, artichoke pieces, shallots and rock samphire. Season with salt and pepper and drizzle over some olive oil
Preheat the oven to 180°C/gas mark 4
Brush the outside of the parchment circles with egg white and fold the paper over to seal the parcels. Fold over the edges of the seal (in a similar fashion to as you would pastry on a Cornish pasty) to create an airtight parcel. Place the parcels in the oven to cook for approximately 10 minutes
Remove from oven, leave to rest for a further minute then place the parcels on individual plates. Serve the parcels for your guests to open themselves
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