Serves

4

Ingredients

• 4 John Dory fillets (600g)
• 2 carrots
• 1 courgette
• 12 green asparagus
• 2 spring onions
• 50g butter
• ½ lemon
• 50ml olive oil
• 8 30/40 shrimps
• 120g clams
• 1 sprig thyme and 1 sprig parsley
• 50ml Moscatel wine
• Pinch ‘flor de sal’ salt
• Freshly ground pepper
• 4 sheets baking paper, aluminium foil

Method

Peel the asparagus and halve, blanching in boiling water and refreshing in cold water • Peel the carrots and slice into fine strips with a peeler • Thickly slice the courgette and then slice in to fine strips with a peeler • Cut the spring onion into diamonds and fry in butter (30 seconds) • Save for later • Cut the fillets into three and season, together with the peeled shrimps, with flor de sal, freshly ground pepper, olive oil and fresh thyme • Wash the clams, cut some thin strips of lemon zest and chop the parsley • Prepare the baking paper, greasing one side with butter • Place the vegetables in the centre of each sheet (buttered side), covering with the fillets, shrimps, clams, asparagus, lemon zest, olive oil and the Moscatel • Close the paper bags, making consecutive, tight folds, to seal the air • Make a similar bag in aluminium, to protect the baking paper and bake in a hot oven (180ºC, 8-10 minutes) • Remove from the oven, remove the aluminium foil, and place a bag on each plate, letting guests rip open the paper to experience the blend of fragrances the steam releases.