6 x 220g snapper fillets, skin and bones removed
2 carrots, peeled and cut into fine julienne strips
350g turnip (about 1 1/2 turnips), peeled and cut into fine julienne strips
3 cloves garlic, thinly sliced
1 Tbs thinly sliced ginger
Sea salt and freshly ground black pepper
80g butter, cut into 6 pieces
15g shaved black truffle, plus extra to garnish
120mL light soy sauce
120mL Chinese rice wine
8 spring onions, thinly sliced on the diagonal
Pre-heat the oven to 180 C. Using a sharp knife, trim the snapper fillets. Tear off six 40cm square pieces of baking paper.
Combine the carrot, turnip, garlic and ginger in a bowl. Place a pile of the vegetables in the middle of each piece of paper and sprinkle with a little salt and pepper. Place a piece of snapper on each and top with butter and shaved truffle. Drizzle each portion with a tablespoon of soy sauce and rice wine.
Working with one parcel at a time, bring two facing sides of the paper together in the middle over the fish and fold over about 2cm, then continue to fold until it is just above the fish. Fold the paper at the open ends under the fish and place on a baking tray. Repeat with the remaining parcels.
Place the baking tray in the oven and cook for 10-15 minutes or until the fish is just cooked through. It is best to take them out just before they are cooked as the residual heat will finish the job.
To serve, place a parcel on each plate, tear open and scatter with spring onion and shaved truffle.
Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99
Photo Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99