- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- ½ Savoy cabbage, finely shredded
- 2 leeks, finely shredded
- 2 large shallots, thinly shredded
- 2 courgettes, finely shredded
- 1 carrot, finely shredded
- 1 kohlrabi, finely shredded
- 100 ml Pernod
- 55 g butter, melted
- small bunch of parsley, chopped
- 1 clove garlic, finely chopped
- 225 g gurnard fillets
- 600 ml fish stock, boiled until reduced to 1 tbsp
- 1 tbsp crème fraîche
- sprig of rosemary, to garnish
1. Preheat the oven to 180°C/gas 4.
2. In a large bowl, mix together the cabbage, leek, shallot, courgette, carrot and kohlrabi.
3. Mix in the Pernod, melted butter and the parsley.
4. In a pestle and mortar or with the back of a knife, mash the garlic with a pinch of salt. Combine with the other ingredients.
5. Spread the vegetable mixture evenly over a sheet of kitchen foil on a baking sheet. Top with the gurnard.
6. Spoon over the reduced fish stock and the crème fraîche and fold the foil over the fish, pleating the edges together to form a parcel.
7. Bake the gurnard for 12-15 minutes.
8. Serve at once, garnished with the rosemary.
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