Ingredients:
For fish
- 2 pieces cod fillets, about 1 lb (0.5 kg), cleaned and dry with paper towel;
- 1/2 lb (0.25 kg) asparagus, cleaned and sliced 2" (5 cm) long at a 30˚ angel;
- 1/2 lb (0.25 kg) Japanese mushrooms, cleaned and cut ends off;
- 10 whole chives flowers;
- 2 tablespoons butter, room temperature;
- Sea salt.
For pockets
- 2 pieces parchment paper, 15” X 15” (37.5 cm square), fold in half and cut a heart shape;
- 1 egg white, lightly beaten.
Recipe:
Serving for 2
For fish
- Open the heart shape parchment paper;
- Layer asparagus, cod, Japanese mushrooms and chives flowers;
- Top with 1 tablespoon of butter;
- Brush the edge of half of the parchment paper with egg white;
- Close the top and fold the edges together;
- Pre-heat the oven at 425˚F (220˚C);
- Bake for 15 minutes in a 375˚F (190˚C);
- Cut open the pockets and serve hot.