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Morwong en papillote with a ragout of braised Gould's squid

Justin North

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Morwong en papillote with a ragout of braised Gould's squid
Morwong en papillote with a ragout of braised Gould's squidNatalie Boog

This recipe is by Justin North from Becasse restaurant, Sydney.

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Ingredients

  • 2 x 550g jackass morwong

  • 600g Gould's squid

  • 2 vine-ripened tomatoes, chopped

  • 1 small bulb fennel, finely sliced

  • 1 lemon, zested

  • Salt flakes

  • 8 pitted black olives

  • 100ml olive oil

Method

  1. Clean and fillet the fish. Clean the squid, cut into small pieces and lightly char on a hot barbecue. Combine tomatoes, fennel, lemon zest, salt, olives and olive oil. Place each fish fillet on a large square of baking paper and top with remaining ingredients. Wrap up neatly, folding the paper into a parcel to prevent juices escaping.

    Barbecue for about 5 minutes, until the fish is just cooked.

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