For the compound butter

1/2 Tbsp olive oil

1 small shallot, peeled and finely diced

1 clove garlic, peeled and crushed

1/4 tsp smoked paprika

150g dry white wine

juice and finely grated zest of 1/2 lemon

125g unsalted butter, softened

2g flat leaf parsley leaves

2g dill leaves

salt and freshly ground black pepper

For the potato fondant

2 large King Edward potatoes

3g salt

To make the Papillote

8 reserve potato “fondant” discs

salt and freshly ground white pepper

24 lemon segments (6 per dish)

4 Aquna Murray cod fillets, skinless and deboned (approximately 120g each)

reserved compound butter

small handful fresh dill


For the compound butter, heat the oil in a small pan over moderate heat and gently cook the shallots until soft but not coloured. Add the garlic and smoked paprika and cook for another minute. Add the white wine, lemon juice and zest and reduce the entire mixture to a glaze consistency. Set aside.

Add the softened butter to the bowl of a stand-up mixer fitted with the paddle attachment. Mix on low speed and add the cooked onion mixture. Finely chop the herbs and add to the mixture. Season with salt and freshly ground black pepper and stir well to combine. Spoon onto a sheet of clingfilm. Wrap up and roll the butter into a cylinder approx. 3pm diameter, twisting the ends of the cling film to seal. Place in the fridge for at least an hour.

To make the fondant, wash and peel the potatoes and cut into 2cm thick pieces. Use a 5cm disc cutter to cut each piece into circles. Fill a pan with cold water and add the potato discs. Add salt and bring the water to boil. Reduce to moderate heat and simmer for 15 – 20 minutes until the potatoes are tender. Remove and drain well on kitchen paper.

For the en papillotte, preheat the oven to 180 degrees celsius.

Prepare 4 sheets of parchment and 4 sheets of foil, each trimmed approximately 30cm square. Lay the sheets of parchment each on top of a sheet of foil. Place two cooked potato discs next to each other on the centre of a greaseproof sheet and lightly season with salt and pepper. Top with three pieces of segmented lemons, followed by a cod fillet. Add another 3 lemon segments and lightly season with salt and pepper. Remove the cling film from the compound butter and slice the log of butter into 16 thin discs. Top each cod fillet with two discs of butter. Place an additional two discs on either side of the potatoes. Fold the parchment into a parcel by lifting the edges and folding them over. Wrap a second time in the underlying foil. Repeat the process with the remaining 3 parcels.

Place all four parcels onto a tray and bake in the oven for 20 minutes. Remove and allow to rest for 5 minutes before opening and serving with freshly chopped dill.