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!

THE RECIPE

INGREDIENTS

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

INSTRUCTIONS

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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