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| 4 | Turbot fillets approximately 175g; (6oz) in weight |
| 4 Esslöffel | white wine dry |
| 1 Teelöffel | Saffron strands |
| 1 Teelöffel | Chinese 5 spice |
| 4 | Parchment paper circles 28cm; (11 inches) in |
| | Diameter |
| 1 Esslöffel | olive oil |
| 25 Gramm | Butter; (1oz) |
| 1 | 300 gram pac pak choi; cut in halves |
| 1 | 125 gram pac shiitaki mushrooms; cut into quarters |
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Preheat the oven to 180 °C, 350F, Gas mark 4
Place each turbot fillet on a circle of parchment paper and sprinkle over 1 tablespoon of wine, some saffron and chinese five spice. Wrap the parchment paper round and tuck under to form a parcel.
Repeat this process until all the turbot is wrapped. Place on a baking tray and cook for 10-12 minutes.
Prior to the fish being cooked; heat the olive oil in a wok or large frying pan until very hot. Then add in the mushrooms and pak choi and saute until softened, but not limp. This will take approximately 3-4 minutes.
To serve:Pile the mushroom and pak choi mixture onto individual serving plates and top with the turbot fillets, drizzling over the cooking liquor from the fish. Serve immediately.
pak choi and mushrooms
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