Papillote of Walleye Pickerel in Parsnip

Ingredients (for 4 servings)

½

leek

½

2

parsnip

2

100

ml

white wine

3 ½

oz

5

g

Polish-style tea

1

Tbsp.

30

g

butter

2

Tbsp.

500

g

fillet of pickerel

1

lb

salt and pepper to taste

Preparation

1.

Cut the leek into small slices, and cut the parsnip into thin strips.

2.

Heat the white wine and let the tea steep for 10 minutes.

3.

Grease 4 sheets of aluminium foil. Place half the vegetables on the foil, and then the fish. Salt and pepper to taste. Place the remaining vegetables atop the fish. Sprinkle with white wine.

4

Fold the foil to create a sealed envelope.

5.

Place on a baking tin and bake in the oven at 180°C (350°F) for 30 minutes.

6.

Serve the dish, and let your guests enjoy the pleasure of opening the foil to discover the delicious aroma of your papillote of pickerel.