It is my great pleasure to cross over the pond to the UK for today’s episode and feature the lovely Tasmin Little.
Tasmin has performed on every continent in some of the most prestigious venues of the world, including Carnegie Hall, Musikverein, Concertgebouw, Philharmonie Berlin, Vienna Konzerthaus, South Bank Centre, Barbican Centre and Royal Albert Hall, Lincoln Center and Suntory Hall.
Her multi-award winning and varied career encompasses international concerto and recital performances, master classes, workshops and community outreach work. Tasmin's discography and performance schedule reflect her wide-ranging repertoire and she has given numerous World Premiere performances. Right now she is also raising money to help distressed musicians through Help Musicians UK, offering custom e-greetings; click here for more about that.
There is so much I could say about Tasmin, not only is she a wonderful fiddle player but also a very warm, fun and generous person as you will soon see.
Today Tasmin brings us her delicious recipe of "Sea Bass En Papillote." Bon Appetit !
SEA BASS EN PAPILLOTE
- 4 sea bass fillets
- Olive oil
- Pak Choi
- Noilly Prat dry vermouth
Place two fish fillets each in foil, the first couple on top of 2 small cubes of butter; The second two on top of a little olive oil. Add a little salt and pepper to the fish.
For the first pair, place chopped onion, mushrooms, carrots, and any other vegetables such as fennel, Pak choi, mangetout etc. Dot a couple more cubes of butter on top and some Salt and pepper. Add 100 ml (4 fl ounces) vermouth, plus a little water. Wrap foil around fish.
For the second pair of fish fillets, simply cover with pesto sauce and a little extra olive oil. Wrap in foil.
Place in a preheated oven, 200°C, for 15 minutes.
Serve with couscous , or baby new potatoes, steamed vegetables and salad.
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