TURBOT EN PAPILLOTE WITH SORREL

Preparation Method :

• Melt the butter in a saucepan and add the onion. Cook for 10 minutes, or until softened but not browned, stirring now and then.
• Pour in the wine and stock and bring to the boil. Allow to boil for 10-15 minutes, or until reduced by half - you should end up with about 150 ml (5 fl oz).
• Preheat the oven to 180°C (350°F/Gas 4). Cut four 30 cm (12 inch) diameter circles from the baking paper.
• Lightly oil the circles, fold in half to make a crease along the middle and then unfold. Place a piece of fish on one half of each circle.
• Once the sauce has reduced, add the créme fraîche. Stir, allow to bubble for 30 seconds, then remove from the heat.
• Season, stir in the sorrel, and then spoon a quarter of the sauce over the first piece of fish.
• Fold the empty half of the circle over the fish, fold the edges of the circle over twice and pinch together to seal.
• Repeat with the other pieces of turbot. As you make the parcels, lift them onto a large baking tray.
• Bake the fish for 15-20 minutes, depending on the thickness of the fish. Put the parcels on plates so they can be opened at the table.