[et_pb_section fb_built=”1″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” width=”100%” max_width=”2560px” module_alignment=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” background_color=”RGBA(0,0,0,0)” width=”100%” max_width=”2560px” custom_margin=”-133px||-101px||false|false” custom_padding=”0px||46px||false|false” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text ol_position=”outside” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” header_4_font=”Apoc-Apoc||||||||” header_4_text_color=”#DBEFFF” header_4_line_height=”1.3em” header_5_font=”Apoc-Apoc|100|||||||” header_5_text_color=”#DBEFFF” header_5_line_height=”1.7em” header_6_font=”Apoc-Apoc|100|||||||” header_6_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Serves 4<\/span><\/p>\n <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n Ingr\u00e9dients<\/span><\/p>\n Pr\u00e9paration<\/span><\/strong><\/p>\n \n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text ol_position=”outside” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n \u00a0<\/b><\/p>\n <\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.22.2″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n <\/b><\/p>\n Assembling the papillote<\/strong><\/span><\/p>\n 1. <\/span>Place a bed of fennel, carrot and celery on each sheet of greaseproof paper. Folding<\/strong><\/span><\/p>\n 1. <\/span>Fold the paper carefully so that each parcel is completely sealed. Cooking<\/b><\/span><\/p>\n 1. <\/span>Bake the papillotes for 12 to 15 minutes in the preheated oven. Serving<\/b><\/span><\/p>\n Serve the papillote closed at the table, so guests can open the parcel themselves and release the aromatic steam.<\/p>\n Spoon some of the cooking juices over the fish if desired and finish with fresh fennel fronds or a little extra lemon zest.<\/p>\n Chef’s Notes<\/strong><\/p>\n The aniseed-like freshness of fennel is a natural partner for Yellowtail Kingfish. During cooking, the butter, wine and fish stock melt together into a light, elegant sauce that remains fully balanced with the rich structure of the fish.<\/p>\n For a more Mediterranean variation, add a few capers, olives or a small sprig of thyme. For a subtle Asian accent, a thin slice of ginger works surprisingly well without overpowering the character of the fish.<\/p>\n<\/li>\n<\/ul>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":" Papillote is a classic French cooking method where fish, vegetables and aromatics are cooked together in a parcel. The steam that develops during cooking keeps the Yellowtail Kingfish exceptionally juicy, while the flavours of fennel, lemon and white wine subtly infuse the fish. An elegant dish that requires little technique but delivers maximum flavour.<\/p>","protected":false},"author":1,"featured_media":10453,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n\n
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2.<\/span> <\/span>Season the vegetables lightly with sea salt and black pepper.
<\/span>3.<\/span> <\/span>Place one portion of Yellowtail Kingfish on top of the vegetables.
<\/span>4.<\/span> <\/span>Divide the lemon slices over the fish.
<\/span>5.<\/span> <\/span>Add a generous knob of butter to each parcel.
<\/span>6.<\/span> <\/span>Divide the white wine and fish stock evenly over the four parcels.<\/span><\/p>\n
2.<\/span> <\/span>Place the parcels in an oven dish.<\/span><\/p>\n
2.<\/span> <\/span>The exact cooking time depends on the thickness of the fish. The Yellowtail Kingfish should be just cooked and still glossy in the centre.
<\/span>3.<\/span> <\/span>Remove from the oven and leave to rest for 1 minute.<\/span><\/p>\n\n