Simple Elegant Fish with Cauliflower Potato Mash Recipe

Simple Elegant Fish with Cauliflower Potato Mash Recipe

Easy to make and so very impressive! Fish "en Papillote" (in parchment paper) with delicious brown butter mashed cauliflower and potatoes makes a great dinner for guests!

Simple Elegant Fish with Cauliflower Potato Mash Recipe



For the brown butter:

  • 1 stick of butter
  • A clean jar for storage

For the mash:

  • 1 lb floury potatoes, peeled and cubed, such as Russet
  • 1 medium cauliflower, cut into florets
  • 2 teaspoons grainy Dijon mustard
  • 2 tablespoons brown butter
  • Salt

For the fish:

  • 4 sheets of parchment paper
  • 4 white fish fillets
  • 2 teaspoons olive oil, divided
  • Salt & pepper to taste
  • 1 lemon, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4-8 leaves sage
  • 3.5 oz sugar snap peas, julienned
  • 2 medium carrots, julienned


To make the brown butter:

  1. Put the stick of butter in a small pot or pan over medium-high heat. Heat until it starts to bubble, immediately reduce to the smallest setting on your stove and cook until you notice a nutty smell.
  2. Remove any foam on the surface with a spoon, then strain through a piece of cloth or some strong kitchen paper into a clean jar. Store in the fridge for up to three months.

To make the mash:

  1. Cook the potatoes and cauliflower in salted water until tender.
  2. Drain and mash with a potato masher. Add mustard and brown butter and mix well.

To make the fish:

  1. Preheat the oven to 425°F.
  2. Spread one sheet of parchment paper on an even surface. Lightly brush the middle with a bit of olive oil. Put one fish fillet in the middle of the paper. Season with salt and pepper and top with a drizzle of olive oil, garlic, lemon and sage leaves. Put 1/4 of the vegetables on either side of the fish. Wrap the parchment paper around the fish into a parcel. Proceed in the same way with the other three fillets.
  3. Bake on a baking tray for 12-15 minutes. Serve immediately and still wrapped in the paper.

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