This is a great dinner for both family and friends. It looks impressive and the clean-up is a snap!

 

Serves 4

Preheat the oven to 400°F.

4 firm white fish fillets (snapper, halibut, etc.) 1 inch thick if possible

4 medium waxy potatoes, unpeeled and cut into thin slices

12 thin lemon slices

1 large bulb of fennel, trimmed and sliced thinly

2 carrots, thinly sliced on the bias

1 small red pepper, julienned

Salt and pepper to taste

 

4 rounds of parchment paper

 

Cut the parchment paper into circles large enough to hold the fish and the veggies and place them on a working surface. Fold each circle evenly in half and then unfold.

Starting right next to the fold, evenly distribute the potatoes on each paper round and season with salt and pepper. Next layer the carrots, fennel and pepper seasoning each layer as you go. Then place a fish fillet on top of the veggies and season as well. Lay the lemon slices evenly over the fish.

Fold the paper over the fish and starting at one corner, fold the parchment paper over the fish sealing the fish well inside the paper. You will need to pleat the folds to ensure that the packages stay shut and the steam stays inside the packages until they are opened.

Place the parcels on a baking sheet and place in the preheated oven. Bake for 20 minutes. Remove the parcels from the oven and place on a plate. Serve with scissors so that your guests can cut open their own parcels and enjoy the wonderful fragrances that come when the packages are opened.

 

Chopped Salad

¼ head iceberg lettuce, chopped

1 tomato, finely diced

1 avocado, skin and stone removed, diced

2 inches of long cucumber, skin on, diced

2 tablespoons finely diced red onion, soaked in cold water for 10 minutes and then well drained

 

1 tablespoon fresh squeezed lemon juice

Salt and pepper to taste

1 tsp sugar

3 tablespoons good quality olive oil

 

Toss all of the salad ingredients together and just before serving add the dressing and toss the salad well. Mound on plates right next to the package of fish.

 

 

Lemon dill beurre blanc sauce

1 cup dry white wine

Zest, finely grated and juice of 1 lemon

¼ cup butter, cold, cut into cubes

1 tablespoon fresh chopped dill

 

Put the wine in a small pan over medium high heat and bring to the boil. Add the lemon zest and reduce the wine by half. Reduce the heat to low and add the lemon juice. Slowly start to add the cubes of butter swirling the pan as you do to incorporate the butter and to make an emulsion. Once all the butter has been added and the sauce is thick, remove from the heat and whisk in the dill. Serve immediately. This sauce can’t be reheated so should be made right before you serve the dinner.

 

Lemon Curd Tarts

 

 

3 large eggs

⅓ cup sugar

Zest of 1 lemon

½ cup fresh lemon (about 2½ to 3 juicy lemons)

6 tablespoons cold butter cut into small cubes

 

Place the eggs and the sugar in a heavy bottomed pan and whisk until light in colour. Place the pan over medium heat and add the lemon juice and the butter. Whisking constantly, incorporate all of the butter into the mixture. The mixture will be warm at this point.

Switch to a heat resistant spatula and stir constantly being sure to get all the way to the edges of the pot. Bring the mixture just to a simmer. The mixture will thicken.

 

Strain the curd through a fine mesh strainer into a stainless steel bowl (a metal bowl helps to cool the mixture quickly to stop the cooking). Store refrigerated until required.

 

Spoon the cooled lemon curd mixture into the cooled tart shells and garnish with sweetened whipped cream and some sugared lemon zest.

 

This is one of my favourite recipes for pastry. It is quick and easy and I love the buttery richness. Best of all, no rolling out of pastry required!

 

Preheat your oven to 400°F.

1½ cups flour

½ cup butter

Pinch of salt

 

Combine the above in the bowl of your food processor and process just until the mixture resembles fine crumbs. Drizzle 3 – 4 tablespoons of heavy cream over the top and process again until the dough sticks together well when pinched.

Press the mixture into the bottom and sides of tart shells as evenly as possible. Prick several times with a fork and place in the centre of the oven. Bake until the tart shells are golden brown, approximately 18 – 22 minutes. Cool well before filling with the curd.

 

Candied lemon zest

Use a zester and peel long strands of peel off half of a lemon. You should have approximately 12 long strands. Try and get as long strands as possible. Place the zest in a small pan and cover with water. Bring to the boil, drain the water and repeat the process 1 more time.

Add the peel to the same pan and add just enough water to cover. Add 2 tablespoons sugar and bring to the boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and drain well, discarding the water. Let the peel dry for 1 hour and then toss well with more sugar to completely coat the peel. The peel can be made up to 1 week in advance provided it is stored at room temperature in an air tight container.

 

Cathie Hamilton
Certified Culinary Scientist
E-mail Cathie Hamilton

 

 

 

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