Seafood, Fennel & Lime Parcels
These little parcels were to accompany the previous post of Fennel Bread and were party of our monthly Supper Club with friends. Since the theme for the evening was white, fish was the obvious option and I had in my mind to make terrine or parcels after watching the Australian Master Chef last week were one of the contestants used courgettes as the parcel casing. I have become addicted to Master Chef and we have to stream it off the internet since we do not possess a TV, it takes me back to when I used to work in commercial kitchens and the whole adrenalin buzz of being under pressure at service.
The parcels are stuffed with a combination of white fish, prawns & ricotta. It’s quite easy to make and can be made a day in advance and stored in the fridge until service. The puree at the front of the photo is butter bean & roast garlic with a drizzle of truffle oil (well truffle infused oil!). I’m going give you a Jamie style recipe as this is how I cook when not baking…a bit of this & a dollop of that!
Ingredients – makes 8 terrines
- 500g White fish ( I used Monk fish)
- 500g Prawns
- 150g Ricotta cheese
- 3 baby Fennel bulbs (very finely shaved then diced)
- Zest & juice of two limes
- Salt & pepper to season
- 2 large thick leeks
- 2 tins of cooked butter beans
- 6 cloves of roasted garlic, cook it whenever you have your oven on and store in the fridge to use later (do not use raw)
- Trim the end and green leaves off the leeks.
- Place in a pan deep enough to cover them, then fill with water. Add salt to the water. Bring water to the boil and poach the leek on simmer for about 30 minutes (until soft). Remove from the pan and allow to cool.
- Place the white fish in a pan and cover with milk, poach the fish until just cooked and tender, approx 10 minutes, remove from milk and chill in fridge.
- Shell prawns and put 8 aside for decoration then chop the remaining prawns into small pieces.
- Quickly fry the whole prawns in butter (2 minutes), remove and chill in fridge.
- Add the chopped prawns to the frying pan with some more butter and cook for about 2 minutes, taste test to see if they are cooked. Add the zest and juice of one lime to the pan and remove all contents to a bowl and chill in fridge.
- Flake the white fish up and place in a bowl with the prawns, ricotta, chopped fennel bulb and the rest of lime juice, season to taste.
- Take the cold leek and slit it down the middle so it opens out into long flat pieces of leek.
- Line ramekins (or small bowls) with leek slices, crossing them over at the centre and ensuring the bottom and sides are lined with leek. The leek should be long enough to come up the sides and wrap over and enclose the filling.
- Fill each ramekin with the fish mix and wrap the leek over the top. Chill in the fridge for at least one hour (or you can leave them over night).
- To serve, turn the ramekin over onto a plate and tap so that the parcel falls out, this should be very easy as the mixture is quite moist.
- Blend the butter beans and roast garlic cloves together to form a puree, season and serve with the parcels.
- Garnish the top of the parcels with the whole prawns by adding a small spoon of the puree on top to sit the prawn in.
- Serve with bread.
- Enjoy and impress your friends!