I've seen loads of aromatic fare produced from baking in parchment, and I had a reasonable idea about how to go about things (the danger being, that once I reach this point - I stop reading books!) but what can go wrong...!?
Well not as much as usual, but I'll tell you this; I can make a paper plane fly 80m (a record that's stood un-challenged since '88) but making a bag to stick in the oven ain't so easy, particularly when you're wingin' it. So it happened that four misshapen parcels got popped in the oven for ten minutes laden with fare.
Our rockling was covered in Maille dijon (buy, buy! American juggernaught Kraft have just purchased Maille and plan to shut it down therefore removing them from the competition! 250 years of tradition down the drain!!), thinly sliced lemon, vine ripened baby Roman tomatoes, dill, delicious chardonnay and salt and pepper.
The steaming parcels were prized open over mash, and the plump gems of fish were tastily imbued with the aromatics + we had the great resultant sauce! Mountadam '07 Chardonnay and some pan fried asparagus rounded out a pretty tasty meal which happily led to clean plates all round. Yummy.
Glenmorangie Nectar 'd Or and some football saw the later hours slip by once the fairer guests had departed. Life doesn't get much better.
P.s Thanks to the kids at Babka today for their candour; sincerity will get us back everytime...ta!
P.p.s Best croissant I've had outside Paris - get involved now!