Monday, 23 January 2012

Fish en Papillote

For our Christmas Day menu in the pub, we had Monk fish En Papillote. We ordered our fish two weeks in advance, and were then told we didn't order early enough so Christmas eve I spent four hours riding around Bristol trying to find Monk fish. No such luck. In the end we made it with a trio of perch, coley and salmon. 

I made this other day at my girlfriends house for her and her parents using salmon:


4 salmon fillets
2 red chillies 
2 cloves garlic
1 lemon
Small bag of frozen green beans
12 cherry tomatoes


1. Preheat the oven to 170c.
2. Deseed and finely chop the chillies, peel and press the garlic. Mix the two together.
3. Take a large square of parchment paper, and place a large handful of green beans in the centre in a neat, single layer.
4. Lay 3 thin slices of lemon on top of the green beans and then place the salmon on top of the lemon.
5. Spread a liberal amount of the chilli and garlic mixture on top of the salmon and place 3 tomatoes with the salmon. 
6. Time to wrap up the salmon. First, bring the corners together above the salmon and fold down tight to the salmon. Then roll the ends up nice and tightly.
7. Place on a baking tray in the oven for about 20-25 minutes.

In the pub we served the fish still in the paper, so the customer unwraps it themselves. A bit of theatre. But I served it out of the paper for the girlfriend and her family.

As for accompaniments, you could serve with roasted new potatoes and a rocket salad, or with baked mash potato and purple sprouting broccoli!

Sam x

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