Monkfish and Courgette en Papillotes

Preparation info
  • serves


    • Difficulty


Appears in

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.


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


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