Inspired from Recette de papillote de cabillaud aux courgettes et fenouil
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.
4 cod fillets
1 small zucchini
4 green onions (small or 2 larger)
1 big carrot (or 2 smaller ones)
Espelette pepper (or strong paprika)
80 g of butter
S + P
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).