Newspaper Parcels Of Arctic Char Recipe | Food

Date Published:: 04/09/2007

Serves 4

Ingredients

4 Arctic char, or trout, gutted and cleaned
a handful of juniper berries
8 fresh bay leaves
a knob of butter
salt and freshly ground pepper

Method: How to make newspaper parcels of arctic char

1. Lightly squash the juniper berries and put a few inside each fish, along with a bay leaf. Lay one fish on some newspaper (three sheets if it’s a tabloid, two for a broadsheet), with another bay leaf tucked underneath it.

2. Put a few scraps of butter inside and on top of the fish, and season it well. Wrap up the fish in the newspaper so you have a snug, secure parcel. Repeat with all the fish, then soak the parcels in water so the paper is completely wet through.

3. Place the parcels on a hot barbecue and cook for about 15 minutes or until the newspaper is blackened, charred, and close to bursting into flame. (If the paper catches fire after only 5 minutes or so, sprinkle it with water so you can continue cooking).

4. Unwrap the parcels and the fish should be perfectly cooked. Serve straight away with boiled new potatoes, tossed with melted butter and shredded sorrel.

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Comments

I used to do this a lot with trout as whole trout can be readily bought and is fairly cheap - get one per person. Don't use tabloid papers - they taste odd - I always used to use the FT as I found that gave the best taste to the fish (maybe because it's pink or maybe it is just psychosymatic!). If it is not BBQ weather, they can be done just as easily in the oven, prepared as above and roasted in a good hot oven for 20 - 30 minutes. You can serve as is in the paper, or if you have squemish guests, you can slit the top of the paper down the centre as far as the start of the head and the start of the tail. Then peel the paper back and holding the head and tail firmly in the paper, tip over onto the plate. With practice (and if the fish is fresh)you should end up with the fish minus the skin, fins, head and tail which remain easy to dispose of in the paper! Serve with a lemon and olive oil emulsion, baby new potatoes and green beans, or serve with chunky chips and mashed peas for an alternative take on fish and chips! Mmmm - I just talked myself into it and am going to do this one night this week!

Posted by Big Gay Al on 22/02/2009 21:17:38

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Hugh Fearnley-Whittingstall recipes Newspaper parcels of arctic char recipe

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Method: How to make newspaper parcels of arctic char

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