SPIRIT OF ST. TROPEZ

DECOR + STYLE

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St. Tropez, in the South of France is a dreamy destination with glistening beaches and beautiful blue sky, renowned for its exquisite Mediterranean cuisine.

With limited travelling, a holiday may be out of reach, therefore we have put together the perfect table setting to recreate the St.Tropez ‘vibe’ from the comfort of your home. The garden table setting tips from Saint & Noire will help you get ready for your staycation, inspired by the magical Riviera seaside in bright colours of azure and peridot.

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Your summer table setting needs another accessory…a delicious lunch. Our lovely recipe was created by famous Chef, Nina Parker.

We highly recommend her wonderful cookbook, “Nina St Tropez: Recipes from the South of France” for a collection of recipes to evoke the taste buds, “with over 100 delicious recipes inspired by the old-world glamour and elegance of St.Tropez”, our personal favourite, the ‘ Sea Bass Parcels’.

SEA BASS PARCELS

Recipe by Nina Parker

INGREDIENTS

2 tbsp olive oil

1 tsp unsalted butter

1 large fennel bulb, thinly sliced

2 banana shallots, thinly sliced

3 cloves garlic, diced

2 whole sea bass, cleaned and gutted

2 tsp honey

2 tbsp white wine

1 lemon, sliced

small bunch flat-leaf parsley

sea salt and black pepper

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METHOD

Preheat the oven to 200°C/400°F/Gas mark 6 or light the barbecue. Cut two sheets of non-stick baking paper and two sheets of kitchen foil large enough to cover the fish.

 Heat the olive oil and butter in a large frying pan until hot. Add the fennel and shallots and cook for a few minutes, until softened. When they begin to brown, add the garlic and stir together for a moment, then remove from the heat. 

Lay out the sheets of foil with the baking paper on top (this prevents the fish from piercing the parcel). Divide the onion and fennel mixture between the two pieces of paper and place a sea bass on top of each. Season with salt and pepper. 

Fold in the ends of each parcel on either side of the fish’s head and tail and gradually begin to tightly twist it into a sealed package, leaving a 10cm (4in) hole open at the top. Distribute the honey, white wine, lemon slices and parsley equally between each parcel before sealing the tops. 

Tightly fold the foil under the fish to make a tight and compact parcel. Place the foil packages on a baking tray and bake for about 45 minutes, or grill on a preheated barbecue, covered, for 30 minutes. 

The fish should be perfectly cooked and tender. Serve in the foil packages for guests to open at the table.