At The Werf restaurant on Boschendal, chef Christiaan Campbell loves to cook farm-to-table food with a surprise. element. Here’s his Baked Cob and Spinach in Paper recipe.
- 1 whole cob (about 1,2kg )
- 100g English spinach
- 1 whole fennel with tops, thinly sliced
- salt and pepper
- 150ml white wine
- 1 whole lime, juiced and grated zest
- wax or silicon paper
- other vegetables, optional
- Preheat oven to 165°C.
- Wash the cob, scale and clean very well. Wash the spinach and place in the middle of a 60cm² sheet of wax paper big enough to make a parcel for the fish.
- Place fennel slices on top of the spinach (or optional veg). Place the fish on top and season with salt and pepper. Fold up sides of the paper, then carefully pour over the white wine, sprinkle over the lime zest and add the juice. Wrap the parcel by folding the two long sides over tightly and then the short ends, and place in a baking dish. Bake for about 15-20 minutes, depending on the size of the fish.
- To serve, present the parcel sealed, and open and portion fish at the table. Delicious aromas will emerge. This dish can be accompanied by a choice of pestos.
Wine suggestion: Boschendal Elgin Chardonnay
You may also want to try Chef Christiaan’s Short Rib Beef recipe.