BY CHEF PICHARD PTACNIK, OTTO SYDNEY
- 2kg skinless Australian barramundi fillets, portioned
- 15g butter
- 500g Jerusalem artichokes (washed and quartered)
- 500g Swiss brown mushrooms chopped
- 240g onions sliced
- 10g garlic sliced
- 3 twigs rosemary
- ¼ bunch thyme
- 100g salted butter
- Salt & pepper
- 6 sheets baking paper 400×700
Pre-heat oven to 250 degree Celsius
Heat a saucepan, add olive oil and sauté the artichokes until golden, season.
Add one sprig of thyme and one sprig of rosemary with a knob of butter.
Place on to dry paper towel, remove the rosemary and thyme and allow to cool.
Wipe the pan out and heat again, add a little oil and sauté the mushrooms.
Add onions and continue to cook until translucent, add garlic and cook without colouring, Finally, add 5grams of butter along with one sprig of thyme and one sprig of rosemary.
Take the baking paper and fold them in half, using scissors cut from one side of the folded end to the other making a heart shape.
Open the paper up and you should be left with a shape of a love heart. Place the artichokes, mushrooms, onions and garlic to the left of the centre, put the fish on top of the garnish and season with salt. Add remaining butter and a little picked thyme to finish.
Fold the paper over the top of the fish and start from one end to fold one centimetre at a time over each other until you get to the other side. Fold the final piece in on itself to make sure it does not come undone, and air cannot escape.
Add the fish on a baking tray and bake for approximately 15-20 minutes.
Once cooked, use scissors to cut open the bag at the top and watch out for hot steam.