Keith Floyd's unidentified frozen fish in envelopes

By
Imogen Corke
Added
05 March, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's unidentified frozen fish in envelopes.

This week’s dish 

Unidentified Frozen Fish in Envelopes


Keith Floyd Unidentified fish in frozen parcels

Why?

Keith Floyd describes this recipe as being ‘For the busy gastronaut with no conscience’… and it’s been a long week.

The prep

As you’d expect, all the ingredients were easy to find. I chose frozen Pollack fillets, mainly because that was the only white frozen fish in the supermarket, and I didn’t want to go too far afield. Any other busy gastronaut would’ve done the same.

The cooking

The quantity of parsley is unspecified, so I used about 20g mashed into some softened butter. Prepping the ingredients and parcels took less than ten minutes, and creating them was extremely straightforward.

The verdict

From the time I began to prepare supper to sitting down and eating was just thirty minutes, and the flavour was good; a simple, creamy fish dish, perfect for a weekday meal. Next time I might push the boat out with an extra squeeze of lemon to intensify the flavour a little, or some crushed garlic.
 


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