Darina Allen’s 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: Β 1

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