Monkfish and Courgette en Papillotes

Name: Monkfish and Courgette en Papillotes
Yield: serves 4
Ingredients: 3 courgettes – trimmed and thinly sliced; 4 pieces monkfish, each about 5 oz – off the bone and well trimmed of skin and membrane; salt; freshly ground black pepper; paprika; 1 teaspoon canned green peppercorns – drained and rinsed then coarsely crushed; chopped fresh thyme leaves; 1 clove garlic – finely chopped; 1 tablespoon finely chopped chives; 4 tablespoons crème fraîche

Preparation info

serves
4

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Another recipe gleaned from Jacques Manière, the steam pioneer, after his visit to work with chef David Chambers at Le Meridien, Piccadilly.

Ingredients

3 courgettes – trimmed and thinly sliced
4 pieces monkfish, each about 5 oz – off the bone and well trimmed of ski

Side dish
Pescatarian
July
Gluten-free

Method

Steam courgette slices for 5 minutes. Be careful not to overcook. Divide between four 6in squares of foil. Place a piece of fish on each. Sprinkle with salt, pepper, paprika, green peppercorns, garlic and chives. Spread evenly with crème fraîche, then sprinkle with thyme. Draw up the edges of the foil, leaving plenty of room inside, to make packets with air-tight seams.

Steam for 15 min