Mackerel, Raw Ham, Sorrel and Green Asparagus Papillote Recipe

Ingredients:

• 2 fresh mackerel fillets
• 4 slices of raw ham
• 10-12 stems of green asparagus
• 1 large handful of sorrel leaves
• 1 lemon
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (180°C fan).
2. Cut a piece of baking paper 30cm x 30cm and fold it in half.
3. On one side of the folded paper, place a slice of raw ham. On top of the ham add the mackerel fillet that has been seasoned with salt and pepper and squeeze a little lemon on top.
4. Add a handful of sorrel leaves and a few stems of asparagus on top of the mackerel fillet.
5. Drizzle the olive oil over the top of the sorrel and asparagus and add another squeeze of lemon.
6. Close the papillote by folding the other end of the baking paper over the fish and vegetables. Press the edges of the paper together to create a seal. Repeat with the other papillote.
7. Place the papillotes on a baking tray and cook in the oven for 12-15 minutes.
8. Remove from the oven and place each papillote on a plate. Cut open the top with a knife and serve hot.

Serving Suggestions:

Serve with a side of buttered new potatoes and a simple dressed green salad. A chilled white wine from the Loire Valley, such as Muscadet or Sancerre, pairs well with this dish.

Verdict:

The mackerel is tender and juicy, complemented by the salty raw ham and tangy sorrel. The asparagus adds a delightful crunch and fresh flavor to this papillote. This dish is perfect for a light and healthy dinner that is easy to prepare.