Darina Allen’s Fish Papillote with Hollandaise Sauce

dariana_allens_fish_papillote_with_hollandaise_sauce

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:
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