1. Cut the fish into filets pieces and make sure that there are no bones.
2. Browne 5 tablespoons of butter in a pan. Sauté the shallots in 1 tablespoon of butter and when they are soft and shiny, add the wine and let it cook for a couple of minutes, then mix with the browned butter.
3. Season the fish with salt and a little white pepper.
4. Using a peeler, peel the carrot, zucchini and fennel into thin strips.
5. Put the parchment paper pieces on a work surface. At the center of each paper put some of the vegetables. Then put the fish pieces on top. Add some more vegetables on top of the fish and then some of the browned butter-shallot mixture. Then fold the paper closed into a nice package.
6. When it’s time to serve, cook the packages in oven at 347 F for 7-10 minutes. Check with a thermometer that the fish is ready. The fish should be 125-131 F in center.

Potatoes

1. Put the potatoes on a cutting-board. Smash them with a pan so that they get a bit flat. Then fry them golden in butter in a frypan. Season with salt. Just before serving, add the arugula and spinach and mix gently.

Foam

1. Put stock, lemongrass, tomato purée, a little lemon chili and cream in a pot and boil for a couple of minutes. Taste and season with salt, maybe more chili and lemon juice to a tasty sauce. Strain of the lemon chili.
2. Just before serving, mix the sauce with a stick blender so that it gets nice and foamy.