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6
Medium
55 min
By Joanne Harris and Fran Warde
Published 2002
This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavour. Its French name is Saumon en Papillate.
Put the celery and shallots in a bowl, add the parsley and the seasoning and mix well.
Arrange the paper circles over the work surface. Place a spoonful of the vegetable mixture in the middle of ea
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