For the Dauphinoise:
A cup of milk, brought to a quick simmer; add a heaped tsp veg bouillon powder, a good pinch of pepper, a pinch of salt and pinch of nutmeg. Stir well and whisk in 1 heaped tsp cornflour dissolved in a little water. Stir in to form a thick sauce.
A cup of milk, brought to a quick simmer; add a heaped tsp veg bouillon powder, a good pinch of pepper, a pinch of salt and pinch of nutmeg. Stir well and whisk in 1 heaped tsp cornflour dissolved in a little water. Stir in to form a thick sauce.
Peel 2 medium potatoes and slice into 0.5cm rounds. Grease bottom of oven-proof dish and layer with potatoes; salt lightly and cover with a small handful of sliced onions. Top with another layer of potatoes and pour over sauce. Bake uncovered on gas Mk 6 for 45-50 minutes.
The main part of the meal was not strictly "En Papillote" as I baked the fish in a parcel of tin foil, on a bed of baby spinach leaves - and the lovely white Pollock became slightly discoloured! Simply wrap the fish in baking parchment (or tin foil), season with S+P and cook for about 10 - 15 minutes.
Voila!
