Recipes from Chef Kaloyan Kolev

---

Turbot en Papillote

Today I want to share with you a healthy fish recipe using my favorite Black Sea fish (turbot). Of course, you can replace it with sea bream, sea bass, salmon, zander, perch, or even trout. This is a classic French technique, usually made with folded parchment paper, though aluminum foil can also be used. The parcel traps moisture, allowing the fish to steam gently. In our case, it can also be used for cooking vegetables. The moisture can come from the food itself or from an added liquid such as water, wine, or stock. The choice of herbs and spices depends on the specific recipe. The parcel can be opened directly at the table so guests can enjoy the aroma.

And now, let’s move on to the recipe:

Quantities for one portion:

Ingredients:

• 0.2 kg turbot fillet (or any fish you choose)• 0.02 kg leek, julienned• 0.01 kg lemon fillets• 0.001 kg lemon zest• 0.01 kg lemon juice• 0.015 kg extra virgin olive oil• 0.02 kg sea salt• 0.02 kg cherry tomatoes, halved• 0.01 kg capers• 0.003 kg parsley, finely chopped• 0.02 kg egg, for brushing the paper

Procedure:

1. Cut two pieces of parchment paper, each measuring 25 by 25 cm.

2. Take the baking tray you will use and place one sheet of paper in it.

3. First, place the leek in the center of the paper as a nest for the fish.

4. Place the fish on top and season it with salt on both sides directly on the paper.

5. Sprinkle with the chopped parsley.

6. Arrange the remaining ingredients evenly on and around the fish: cherry tomatoes, capers, lemon zest, lemon fillets, lemon juice, and finally the olive oil.

7. Brush the edges of the paper with beaten egg, place the second sheet on top, fold one corner, and continue folding along the edges until the parcel is completely sealed.

8. Bake in a preheated oven at 180°C for 17 minutes.

9. Serve in the paper, cutting it open with scissors in front of the guest so they can enjoy the incredible aroma.

Enjoy!