PAPILLOTES OF SEA BREAM WITH PEARS AND ROQUEFORT
After 3 hours of kite-surfing, 1h15 of driving back to London, the hair like a nest, dizzy with the wind and wearing a strong smell of wet suit all around me, the last thing you have in your mind is….COOKING! But you have to because your children do not care, your children are starving! What about restaurant darling? The idea of taking a quick shower and using a car full of sand is a little bit too much asking… So I came with my papillotes because with them, in 20 minutes the deal is done and everyone is happy with an healthy and balanced meal… Only one question to resolve though? How on Earth am I going to brush my sooooooo tangled hair??
Wine pairing : Haute-Vienne (white wine) from the Loire Valley.
PAPILLOTES OF SEA BREAM WITH PEAR AND ROQUEFORT
Serves 4
4 Sea Bream fillets
100 g Roquefort cut in 4 pieces
2 pears cut in half skin on
4 squares baking paper
300 g rice
Preheat the oven to 200 °C.
Bring the water to the boil for the rice. Cook the rice.
Meanwhile, put each sea bream filet in a square of baking paper.
Add some pears and a piece of Roquefort.
Drizzle with olive oil and close the baking paper to form a papillote.
Repeat the process for the 3 others.
Bake for 20 minutes.
Serve with the rice.
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