For ➍4 fillets firm white fish
½ ts salt
1 tbs sake*
8 large raw prawns
4 large dried shiitake mushrooms
12 ginkgo nuts, shelled & skinned**
Wash fish well, dry it, sprinkle lightly with salt and sake and let it marinate for 10 m.
Remove prawn heads and cut along the back of the shell with a sharp knife so that the vein can be removed without shelling the prawns.
Soak dried mushrooms in very hot water for 30 m, then cut off and discard stems and slice the caps finely.
Take pieces of foil about 25 cm square and lightly oil one side.
Put a fish fillet, 2 prawns, 1 mushroom and 3 ginkgo nuts on each square of foil. Fold foil to form a parcel and bake in a moderate oven, 170°C, for 20 m or cook over coals on a barbecue or under a grill. Serve hot in the foil parcel.
Serve with (soba) noodles.
*Use dry manzanilla sherry instead.
**Use skinned maroons or pumpkin bite-size chunks instead. Roast a little before using.
Read risotto with roasted pumpkin recipe for roasted pumpkin how-to.
