It appears you are using an older browser. This site will function better if you upgrade to the latest version
Cooking fish in individual foil packets, or en papillote, as they say in France, is a great way of sealing in all the flavours. The smell that hits you when you open them up are just phenomenal, so let everyone do their own at the table.
It’s amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it’s even better if you can give it two hours.
Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. The simple salad goes equally well with crab or lobster.
This is a beautiful way of serving all kinds of fish fillets, from sea bream to sea bass or even cod. The salsa is effectively a warm vinaigrette, the idea is to encourage the flavours to mingle.
I can never understand why most fish pie recipes require you to pre-cook the fish. A nicer way is to bake it from raw and invest in a bottle of Noilly Prat – that, rather than the stock, gives the sauce its flavour.