« British Asparagus, red bream and new potatoes »

Serves 4

Preparation time: 10 minutes

Cook: 25-30 minutes  

Ingredients:

• 400g new potatoes, sliced into wedges
• 300g bunch British Asparagus spears, cut in half
• 4 fillets meaty white fish, such as red bream or hake
• 8 large springs fresh tarragon
• 180ml Noilly Prat (or other white vermouth)
• 25g butter, cut into 4 cubes
• Sea salt and frshly ground black pepper
• 4 large circles of baking parchment
• English Provender Aioli to serve

Method:

1. Preheat oven to 200C/gas 6
2. Put the potato wedges in a saucepan, cover with cold water and bring to the boil. boil for 10 minutes, or until just tender then drain thoroughly.
3. Lay out the circles of baking parchment and place a little pile of potatoes in the centre of each circle.
4. Lay the tarragon sprigs on top, followed by the fish fillets and finally the asparagus.
5. Add a cube of butter to each parcel, and season generously with sea salt and freshly ground black pepper.
6. To fold up the parchment circles inot bags, start from one end and crimp the two sides together as if you are making a pasty until you get to nearly half way. Then do the same starting at teh other end, leaving you a small hole in the top.
7. Carefully pour 3 tablespoons Noilly Prat into the hole, then finish sealing the bag. Repeat with the remaining bags. Place the bags on a baking sheet and bake for 15-20 minutes or until the asparagus is tender and the fish is cooked.
8. Place each bag on a plate, adn serve with a generous dollp of aioli.

Recipe courtesy of www.british-asparagus.co.uk