Parchment papers and foils enough for 4 fish fillets
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 Danish Harvarti cheese
4 Tbs olive oil
4 Tsp English 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 perino tomatoes
1 punnet (250 g) gold perino tomatoes
Enough water for boiling vegetables
Salt and Pepper to taste
1 lemon zest (opt)
1 bought and cooked garlic bread (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 with fillet, another layer of kale with carrots,tomatoes and 1 Tbs of tarragon and 1 Tsp garlic on each fillets. Drizzle with the melted butter/ 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 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.