Went on a cultural field trip, my instructor almost didn’t recognise me, one of his star pupils. In the classroom I had concealed six inch heels beneath my long pant legs. But in my walking boots, I stand at 4 feet 6 inches tall. I laugh shyly saying to my instructor: my heels are how I want to be. Hence, my boots are how I really am.
Our physical appearance doesn’t define who we are; it’s our heart that matters. If we are obsess over appearance or fame in our life or rules in term of cooking or groups, we are violating the gift that God had given each of us.
Today we are scattered across the globe, where many feel isolated and suffer for their appearance. Even the parts of creation we can’t see reflect God’s love, Glory and Power. No matter how our appearance or what we are going through or cooking, God is with us.
Now back to food topic, we are what we eat, and I eat what my mind, heart and stomach wanted. I normally, fry or deep fry or steam my fish. To impress everyone, I decided to wrap it and bake in oven. It is called “al cartoccio in Italian or en papillote in French, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote”.
Pink ling is delicious buried under the flavoursome healthy hearty vegetables. Though it’s not that impressive looking on picture. What matter is my stomach is satisfied and I am thrilled that my mind says it doesn’t matter if it is not impressive meal to post it.
4 (200 g) Pink ling fish fillets, firm and thick about 2 cm – no skins
80 g butter, about 20 g for each fillets
8 Tbs tarragon, divided
4 slices cheese
4 Tbs olive oil
4 Tsp mustard
4 Tsp garlic minced
1/2 bunch kale, tear the leaves, wash
2 medium size carrots, wash, cut into bite size, no need to peel skins
1 punnet (250 g) red baby tomatoes
1 punnet (250 g) gold baby tomatoes
Enough water for boiling vegetables
Salt and Pepper to taste
1 lemon zest (opt)
1 garlic bread bought (opt)
Preheat the oven to 180 degree C. Cut four 25 cm squares of baking paper and 4 foils. Place both baking paper and foil each on 2 baking trays.
Place kale leaves and carrots in microwave safe bowl with enough water to par boiled them about 12 minutes or until kale soften a bit. Drained and set aside.
Place the fillets on a plate, season with salt and pepper both sides for each fillets. Then grate some zest on each of them. Set aside in fridge. Put oil, butter, 4 Tbs tarragon, mustard and mix. Then add cheese into the butter sauce; microwave till cheese and butter melted. Set aside.
Now divide kale among the paper on the trays. Top each fillet, with layer of kale and carrots. Then followed by tomatoes and 1 Tbs of tarragon and 1 Tsp garlic on each fillets. Drizzle with the melted butter and cheese sauce. Season with salt and pepper. Fold up the sides to enclose the filling with the sauce.
Bake for 30 – 35 minutes or until the fillet is just cooked through. Leave in oven for about 5 minutes and open the parcel a bit with oven off and door close. Remove the parcels and plate the fillet on each plate and serve with sweet white wine of Moscato and garlic bread on the side.
Note: Oven may vary in temperature; you might need less time or more. Also depending on type of fish you choose. Many chef use salmon, sole, halibut, cod, or whole fish. It also dependent on the thickness and other ingredients inside too.