Lunch

Daurade Royale en Papillote aux Herbes de Provence et Légumes Fondants

Name: Daurade Royale en Papillote aux Herbes de Provence et Légumes Fondants
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole gilt-head bream (daurade royale), 400g each, gutted & scaled; 2 tsp Herbes de Provence; 1 medium fennel bulb, shaved paper-thin; 2 medium courgettes, ribboned on mandoline; 100g heirloom cherry tomatoes, halved; 2 tbsp tomato confit oil (from good confit); 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; ¼ tsp saffron threads; 3 tbsp mayonnaise; 1 shallot, minced; Fleur de sel & cracked pepper; 2 sprigs fresh fennel frond

A whole gilt-head bream, scaled and dressed with Herbes de Provence, roasted fennel, paper-thin courgette ribbons, and slow-cooked tomato confit, steams inside a parchment parcel until the flesh turns translucent and delicate. The packet arrives unopened at the table—diners tear it open to release an intoxicating herbaceous steam.

1260cal 163gprotein 21gcarbs 57gfat 20min prep 30min cook 2serves

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