Fish Papillote

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

Salt the piece of fish and leave for 10 minutes. Take a sheet of aluminum foil and fold in half. Open the fold and smear a little butter on the underneath sheet, place the piece of fish on this, season with freshly ground pepper, put the remainder of the butter and a sprig of one of the fresh herbs on top.

Fold over the foil and seal the edges. Bake in a preheated moderate oven 350° F, for 10 to 12 minutes; serve immediately with a little Hollandaise sauce. Spoon a mixture of fresh herbs into the papillotes just before you serve them.

Makes 1 serving.

Hollandaise Sauce:
Put 2 egg yolks, preferably free range, into a heavy stainless steel saucepan on a low heat, or in a bowl over hot water. Add 2 teaspoons cold water and beat thoroughly. Add 8 tablespoons butter, cut into dice, bit by bit, beating all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or of slightly 'scrambling,' remove from the heat immediately and add a little cold water, if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add 1 teaspoon lemon juice (approximately) to taste. If the sauce is slow to thicken, it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to beat until the sauce thickens to coating consistency.

by Darina Allen