Edinburgh Evening News 53 - Baked Plaice Fillet, Parsley Gnocchi, Baked Clams

As the summer days are finally here, light fish dishes are ideal.

This week I am sharing my recipe for baked plaice fillet, parsley gnocchi and baked clams. The clams in this recipe are actually cooked en papillote with the vegetables. This is a traditional French cooking technique which involves wrapping food in a package to steam in its own flavourful liquids, giving it an enhanced taste and aroma. The food is cooked within a parcel, usually made from greaseproof paper or foil. The beauty of this technique is that you can use it for so many dishes. It doesn’t even have to be meat or fish-based, vegetables alone work perfectly.

Find the full recipe here.

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