Fish Cooked In Parchment Paper

for 2 servings:
11-14 ounces (300-400 grams) of white fish fillets
1 carrot
half a leek stem
1 can of coconut milk (13 fluid ounces or 400ml)
2 tablespoons butter
a few sprigs of thyme
a fewl sheets of sage

Here’s a very interesting recipe that I’d like to share with you. I found it in the most important Russian cookbook, which was first published in 1939. People in Russia used to cook after this book for decades, and they still do.

I’ve been cooking fish after this recipe fairly often, and I will in the future – I simply love the taste. It turns out juicy and flavored with vegetables, herbs and butter. And: take a look at the pictures above and note how exquisite it might look like when served, if the fish isn’t removed from the paper!

I have improved the recipe just a little, having added the coconut milk – that makes the taste richer and adds some oriental color, if you like.

Cut the white fish fillet into portions of approximately 5-7 ounces (150-200 grams) and add some salt. Place the fish fillets on the baking paper (oil the paper with some butter). Spread oil mixed with pepper, grated carrots and onions over the fish, sprinkle with lemon juice and add the greens, then form the paper edges to make it look like a pack with the fish inside, and and them up with a string of kitchen twine. In a pot, bring 1/8 gallon (500 ml) of water and coconut milk to boil, put the bags with the fish into the pot and cook for approximately 15-20 minutes on a low heat. Simple, isn’t it? Don’t forget to share your experience in the comments if you feel like cooking after this recipe!