Cod papillote
============= 2024-10-26


Inspired from Recette de papillote de cabillaud aux courgettes et fenouil

4 people

Comment: For the cutting of the vegetables, they must cook in the same time as the fish,
ie: 10 to 12 minutes. They must therefore be cut very thin, of the order of a millimeter
(for my American friends, 3/64" or 0.0394" or 1/25" - now don't you wish you had the metric
system?). For that, two conditions, a good knife (a sharp knife) and knowing how to use it ...
The first time I made this recipe, I was surprised by the taste and the juices in the
papillotte. It is really a technique that is worth the (little) extra work. Espelette
pepper is produced in the south of France and is a mildly hot pepper; it can be replaced
by strong (or sweet) paprika or simply pepper from the mill. Use only a little to avoid
overpowering the fish.
For the sauce, I suggest a beurre blanc - see recipe below, which can be served as is or
filtered to remove shallots. Of course other fish can be prepared this way too.
It is also possible to replace the lime by lemon confit.


Ingredients:
------------

4 cod fillets
1 small zucchini
4 green onions (small or 2 larger)
1 big carrot (or 2 smaller ones)
1 lime
1 shallot
vegetables soup
Espelette pepper (or strong paprika)
white wine
vinegar
lemon juice
80 g of butter
S + P


Preparation:
------------

Preheat the oven to 230 C (450F).

Cut the zucchini into 2 in length, then slice very thin (~1 mm).
Mince green onions in thin slices (white and green).
Peel the carrot and cut into very thin slices (~1 mm).
Slice the scallops finely and set aside.
Cut the lime into thin strips (~2 mm) and set aside.

Blanch the carrots in a little vegetable broth, until almost cooked, then drain (~2 to 3 mn).

In a bowl mix the zucchini and green onions with a little salt and pepper (or better Espelette pepper).

Salt and sprinkle a little piment d'Espelette on both sides of the fish (or replace the Espelette pepper with paprika).

Prepare 4 sheets of aluminum foil, place in the center a layer of carrots, then the zucchini mixture.
Place the fish on the vegetables, then arrange some slices of lime on them.

Finally a good filet of EVOO then close the foil tightly, leaving a few inches of space
to the top.

Bake for 12 minutes.

For the white butter, put in a saucepan the shallot with 3 tablespoons of white wine and 1 tablespoon spoon
of good vinegar (or white balsamic vinegar) and 2 tablespoons of the stock used to cook the carrots Boil,
then lower the heat and simmer until evaporation of 3/4 of the liquid.

Stir in the butter in small pieces, while beating, over low heat, without boiling. Emulsify well, salt,
pepper, add a little lemon juice (or of the remaining lime) and serve on the fish, preferably through a
sieve (after removing the slices of lime).