(Responsibly sourced) cod fillet is always a good choice if you can't be bothered with fish bones. In this delicious all-in-one papillote, it is steam cooked with little potato and turnip cubes and delightfully paired with tender, velvety and sweet chestnuts. The fresh coriander and lemon juice pull this mix out of Winter by giving it a lifting and refreshing breeze. Spring beware, here we come!
Pacific cod papillote with chestnuts, turnips and potatoes
|
Recipe by: Inspired by "Papillotes de Cabillaud", recipe given by Apollonia Poilane to Elle a Table Busy:15 min, Total prep time: 35 min Serves: 4 |
Chop the chestnuts coarsely.
Preheat the oven to 200 degrees.
Cut 4 large squares of greaseproof paper and spread evenly across the centres of the four squares the turnips, potatoes and chestnuts.
Place the fish fillets on top, sprinkle with sea salt flakes, freshly ground pepper, a drizzle of olive oil and finish with the juice of the lemon.
Close the papillotes by first joining and folding together a couple of times the paper sides alongside the longer end of the fish, and then by twisting tightly the opposite ends like a candy wrapper.
Bake in the oven for 15-20 minutes or until the fish is cooked (after 15 min open one papillote and check that the fish is cooked through. If not, replace in the oven and cook for a few more minutes).
Serve the papillotes on a plate, slightly open and with the fish sprinkled with coarsely chopped coriander.
Bring water to the boil. Wash and peel the turnips and potatoes, and dice them into 1 cm cubes. Steam or boil the cubes for 10 min, until tender.
Chop the chestnuts coarsely.
Preheat the oven to 200 degrees.
Cut 4 large squares of greaseproof paper and spread evenly across the centres of the four squares the turnips, potatoes and chestnuts.
Place the fish fillets on top, sprinkle with sea salt flakes, freshly ground pepper, a drizzle of olive oil and finish with the juice of the lemon.
Close the papillotes by first joining and folding together a couple of times the paper sides alongside the longer end of the fish, and then by twisting tightly the opposite ends like a candy wrapper.
Bake in the oven for 15-20 minutes or until the fish is cooked (after 15 min open one papillote and check that the fish is cooked through. If not, replace in the oven and cook for a few more minutes).
Serve the papillotes on a plate, slightly open and with the fish sprinkled with coarsely chopped coriander.
For a more gourmand version, replace the oil with a knob of salted butter.
You can use other firm flesh fish such s haddock, red snapper, or salmon.
You can use other firm flesh fish such s haddock, red snapper, or salmon.
Ingredients
4 cod fillets of 150 g each
4 small turnips
4 medium new potatoes
16 chestnuts (about 150 g), cooked and shelled (found vaccum packed or tinned)
12 sprigs coriander
Juice of one lemon
Olive oil
Sea salt flakes and pepper
4 cod fillets of 150 g each
4 small turnips
4 medium new potatoes
16 chestnuts (about 150 g), cooked and shelled (found vaccum packed or tinned)
12 sprigs coriander
Juice of one lemon
Olive oil
Sea salt flakes and pepper
Copyright © 2009 Tasty Diaries. All rights reserved.
