It’s easy to get in a rut when cooking isn’t it? That’s why I love trying new ideas & tools. These Cedar Wraps made by Mt Cook Alpine Salmon are pieces of thin Cedar that you soak and wrap around your fish to give a smokey flavour to your seafood. Perfect with Salmon but also many firm fleshed fish and I’ve even see them used packed full of vegetables.
These wraps can easily be prepared in advance and then just whipped out of the fridge and put on the BBQ or into the oven. There is a lovely theatre to them which would make them perfect for a celebratory lunch, a dinner party or even a Christmas celebration. They contain the juices of the fish and flavourings well and hold in the moisture. We loved them!
I served the fish with Parsnip chips and a simple green salad with green beans and avocado.
I used 100 gram pieces of fish as I was serving my family but you can easily use much larger pieces in the wraps.
Cedar Wrapped Ling with Parsnip Chips
Ingredients
For the Fish
- 4 x Cedar Wraps
- 4 pieces of firm fleshed Fish – I used 100 gram pieces of Ling
- 8 slices of lemon
- 2 teaspoons Capers
- 40 grams of Butter
- 1 teaspoon minced garlic
- Salt & pepper
Parsnip Chips
- 4 Parsnip
- Salt
- Drizzle of Oil
Instructions
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In a large bowl soak 4 of the cedar wraps.
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Cut your parsnip and roast in the oven at 180 until crisp on the ends
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place a little oil on the wrap.
Season your fish and place one piece in the middle of the wraps.
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Then on each piece of fish place a 10 gram ish piece of butter, ½ teaspoon of capers, 1/4 teaspoon garlic and 2 slices of lemon
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Tie up. Put in the hot oven.
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While fish and parsnip are in the oven, prepare any sides, in my case the salad.
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The fish cooking times will vary but 15 minutes will be sufficient for most fish. If you aren’t sure just open up one and take a look (like I did!).
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Serve and enjoy!
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Happy Cooking Xx Jana
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