En papillote hake

Directions

For the Hake

1. Take 4 large rectangles of aluminium foil and place 2 on top of each other, this will form the two papilotte parcels. Fold up the edges of your double layered aluminium foil to create a tray shape which could retain liquid. Divide the Hake fillets, garlic, olive oil, lime juice, lime zest, white wine, thyme and black pepper
2. into 2 portions and place the ingredients into each of the two foil parcels. Carefully lift each side of the foil to create a fully sealed parcel which will act like a small steamer when on the grill. This can be prepared in advance and leave in the fridge.

3. To cook the fish, place the parcels directly on the preheated FURNACE™ grill plate on lowest setting and leave for 12 minutes or until the core of the fish reaches 50°C (122°F). Allow to stand for 5 minutes.

For the Spinach Pancakes

1. Meanwhile, make the pancake batter by whisking the eggs and flour together in a bowl with the salt until a smooth batter is formed. Pour in the milk and whisk to a smooth runny batter. Add the spinach, beurre noisette and mix together. Rub a small amount grapeseed oil on the teppanyaki plate. Pour some of the batter making flat discs approximately 10cm (3.94 in) in diameter. Cook on one side only, approximately 3 minutes.

For the Green Tomato Garnish

1. For the green tomato garnish, season slices of green tomato with salt, pepper and olive oil. Chargrill the tomatoes on a preheated FURNACE™ until slightly soft with char marks on the surface. Remove from the Grill and place in a bowl, add the vinegar. Dice the tomato slices and mix with the yogurt, chop the arugula leaves and add to the bowl. Cover and reserve.

To Serve

1. To build the pancake tacos take a spoon full of the green tomato yogurt and put in the centre of the pancake, flake some of the hake on top and fold over.