Monkfish, Seafood & Yuzu Kosho Cooked en Papillote

Yuzu kosho is a Japanese condiment made from the rind of the yuzu fruit, green chillies and salt. The yuzu fruit is one of Japan’s most characteristic ingredients and is a citrus fruit unlike any found in Europe or North America, with flavours and aromas reminiscent of tangerine, lime and grapefruit. Yuzu kosho is left to ferment over a few months giving it an even more intense citrus flavour and heat.

Cooking en papillote (oven-baked in a greaseproof (wax) paper bag) is one