Recipe - Saffron Yoghurt

FOR THE PARCHMENT BAKED TURB
4 Turbot fillets approximately
175g; (6oz) in weight
4 tablespoon Dry white wine
1 teaspoon Saffron strands
1 teaspoon Chinese 5 spice
4 Parchment paper circles
28cm; (11 inches) in
; diameter

TO ACCOMPANY THE TURBOT
1 tablespoon Olive oil
25 g Butter; (1oz)
1 300 gram pac pak choi; cut
in halves
1 125 gram pac shiitaki
mushrooms; cut into
quarters

Preheat the oven to 180C, 350F, Gas mark 4

Place each turbot fillet on a circle of parchment paper and sprinkle over 1
tablespoon of wine, some saffron and chinese five spice. Wrap the parchment
paper round and tuck under to form a parcel.

Repeat this process until all the turbot is wrapped. Place on a baking tray
and cook for 1012 minutes.

Prior to the fish being cooked; heat the olive oil in a wok or large frying
pan until very hot. Then add in the mushrooms and pak choi and saute until
softened, but not limp. This will take approximately 34 minutes.

To serve:Pile the mushroom and pak choi mixture onto individual serving
plates and top with the turbot fillets, drizzling over the cooking liquor
from the fish. Serve immediately.

Converted by MC_Buster.

NOTES : A quick and easily prepared meal comprising of baked turbot with
pak choi and mushrooms

Converted by MM_Buster v2.0l.