Main
SEAFOOD BUNDLES
These ocean bundles wrapped in parchment, baked on a bed of salt, are a sure thing!
Ingredients
- 1 lb firm fish (salmon, halibut, tilapia, etc.)
- 12 sea scallops approx. 1 lb/454 g
- 12 shrimp (large, raw), approx. 1 lb/454 g
- 1 fennel bulb (medium, thinly sliced)
- 12 cherry tomatoes (or grape tomatoes)
- 2 cloves garlic (peeled, thinly sliced)
- 1/3 cup italian parsley or cilantro leaves (chopped)
- 3 tbsp olive oil
- Windsor® Black Peppercorns (freshly ground)
- 2 cup La Baleine Coarse Sea Salt (or La Baleine Fine Sea Salt)
- 1 lemon
- 1 lb firm fish (salmon, halibut, tilapia, etc.)
- 12 sea scallops approx. 1 lb/454 g
- 12 shrimp (large, raw), approx. 1 lb/454 g
- 1 fennel bulb (medium, thinly sliced)
- 12 cherry tomatoes (or grape tomatoes)
- 2 cloves garlic (peeled, thinly sliced)
- 1/3 cup italian parsley or cilantro leaves (chopped)
- 3 tbsp olive oil
- Windsor® Black Peppercorns (freshly ground)
- 2 cup La Baleine Coarse Sea Salt (or La Baleine Fine Sea Salt)
- 1 lemon
Salts in the Recipe
Recipe Preparation
For the Seafood Bundles
- Cut six 12-inch (30 cm) squares of parchment paper.
- Spread out on a clean dry work surface.
- Cut fish into 12 small cubes; place 2 cubes on each square.
- Distribute scallops, shrimp, fennel, tomatoes, garlic, and parsley evenly on squares. If using large scallops, cut each in half. Drizzle with olive oil and season with freshly ground Windsor® Black Peppercorns.
- Heat oven to 450°F (230°C). Cinch corners of squares, forming bundles; tie closed with kitchen twine.
- Pour half of the salt into bottom of an ovenproof 12-inch (30.5 cm) round baking dish and place lemon in the centre.
- Arrange the bundles on top of the salt. Pour remaining salt around bundles.
- Bake 30 minutes.
- Carefully lift bundles out of salt, brush off any clinging salt.
- Cut lemon into 6 wedges. Untie bundles and serve with lemon wedges.