for 4 person

To assemble

300 g	carrot, peeled, quartered lengthwise
200 g	sugar snap pea, cut lengthwise into thin strips
200 g	baby pattypan squash, halved, thinly sliced
1 tbsp	olive oil
1 tsp	sea salt
a little	pepper
600 g	char fillet, skinless
½ bunch	tarragon
1 dl	white wine
4 pinch	sea salt

How it's done

To assemble

Place the carrots, mange-tout and mini patisson squash in a bowl. Add the oil, season. Place 1/4 of the vegetables in the centre of each sheet of baking paper. Set the fish fillet on top of the vegetables and garnish with the tarragon. Add the white wine, season with salt.

To seal

Draw the front and back edges of each sheet together over the fish, make a 1 cm fold and fold over again twice. Tie the right and left ends of the paper with cooking string, but not too close to the fish.

To poach in the oven

Approx. 20 mins. in the centre of an oven preheated to 160°C.

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