Seafood papillote with charred lemon and Old Bay remoulade

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Steaming seafood en papillote (in paper) traps all of the juices and aromatics in with them, keeping the seafood from drying out. Here we've served our simple seafood papillote with a spicy Old Bay remoulade.

First published in 2024

Ingredients

Metric

Imperial

Old bay remoulade

Papillote of mussels, prawns and clams

Method

1

Preheat the oven to 170°C

2

Begin by making the old bay remoulade. Whisk together all of the ingredients except for the chopped chives, then taste and season with salt and pepper

3

Transfer to a serving bowl and set aside until needed

4

Next, heat 1 tablespoon olive oil in a frying pan over a medium-high heat

  • 1 tbsp of olive oil
5

Place the halved lemon into the oil, flesh-side down

6

Press down and sear the lemon until it is nicely charred. Set aside while you prepare the papillote

7

Take two large sheets of baking paper and fold them in half

8

Cut into half heart shapes, so that each paper unfolds into a full heart shape. Each one should be big enough to hold half the seafood with plenty of room to spare

9

Place each cut-out onto a baking tray. Place prawns, mussels, clams, charred lemon, garlic and ginger on one half of the heart

10

Fold up the edges slightly, then drizzle in the remaining 2 tablespoons olive oil, white wine and coconut milk

11

Starting at the slightly rounder edge, fold over the paper to seal the seafood tightly in the papillote

12

Once both of the papillotes have been sealed, bake in the oven for 6–8 minutes, or until the prawns are pink and cooked through

13

Remove from the oven, and place the seafood papillote onto a serving tray along with the old bay remoulade

14

Top the remoulade with the chopped chives, before opening up the papillote and sprinkling with freshly chopped dill

  • 1 handful of chives, finely chopped
  • 1 handful of dill, chopped
First published in 2024

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