Named for the pouch in which it cooks, this dish steams the fish in foil while imbuing it with the richness of Irish butter made with grass-fed cow’s milk. Fresh herbs, a salt crust and quality fresh fish from the remaining legs on which this simple, elegant classic stand.
Serves: 1 Ingredients:For each person:
4 ounce fillet of fresh fish, skinned, such as salmon, halibut, turbot, sea bass, monkfish or trout
Sea salt and freshly ground pepper
2 ounces (4 tablespoons) Kerrygold Pure Irish Butter
Sprig of fresh fennel or dill
Hollandaise sauce, purchased or from recipe below
Mixture of chopped fresh herbs for garnish
Directions:Salt the piece of fish and leave for 10 minutes. Take a sheet of aluminum foil and fold in half. Open the fold and smear a little Kerrygold Pure Irish Butter on the underneath sheet, place the piece of fish on this, season with freshly ground pepper, put the remainder of the butter and a sprig of one of the fresh herbs on top.
Fold over the foil and seal the edges. Bake in a preheated moderate oven at 350° F, for 10 to 12 minutes; serve immediately with a little Hollandaise sauce. Spoon a mixture of fresh herbs into the papillotes just before you serve them.
http://kerrygoldusa.com/recipes/darina-allens-fish-papillote-with-hollandaise-sauce/
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