“En Papillote” is a cooking method that hails from France and means, “to cook in paper.” The ingredients are baked in a folded packet, which holds in moisture and allows the flavours to meld while the ingredients steam and cook. It’s incredibly easy to do and the results are delicious. Bon appetit!
"En Papillote" is a cooking method that hails from France and means, "to cook in paper." The ingredients are baked in a folded packet, which holds in moisture and allows the flavours to meld while the ingredients steam and cook. It's incredibly easy to do and the results are delicious. Bon appetit!
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.
A Florentine sauce is a classic of wilted spinach and cream. The addition of a whiting steaks with a crunchy Parmesan topping will make this
A delicious, warm dish that hits the spot on those chilly nights.
There’s nothing more comforting than a plate full of warm fish pie on a lazy weekend or at the end of a busy day. Topped
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