Wednesday, May 8, 2013

Cod en Papillote with Lemon Beurre Blanc and Steamed Aspagus

Any fish filet should work here, keep in mind that cooking time will vary depending on how thick the fish is. Mine was very skinny. The beurre blanc recipe makes at least 4 servings depending on how much you drizzle on your fish.

Total time: 40 minutes

Cod en Papillote (for each individual package):
Cod filet
Parlsey sprig
Butter (about 1 tbsp)
Lemon slices
Splash of white wine

Lay the cod filet out on a piece of parchment paper and season with salt. Top with remaining ingredients. Fold the parchment paper over itself and use a stapler and/or toothpicks to seal, allowing steam to be trapped inside in the oven. Bake in a 400°F oven, about 10 minutes (or more if the filets are thick). Remove fish from parchment packages and discard remaining ingredients.

Lemon Beurre Blanc:
¼ cup white wine (I used a French Chardonnay)
¼ cup lemon juice
1 small shallot, diced
Zest of ½ lemon
1 stick unsalted butter (4 oz)

Add the white wine, lemon juice, shallot, and zest in a small pan and reduce until almost a glaze (about 8 minutes). Add the butter in 4 additions, whisking to emulsify. Season with salt and pepper.

Steamed asparagus:

Wash asparagus spears and trim off the woody ends. Use a vegetable peeler to remaining stalk, moving downward from the tips. Fill a dutch oven with 1-2” of water and nestle a pasta strainer over top. Bring the water to a boil then reduce heat to low. Add asparagus to ghetto steaming basket, then cover with lid and wrap foil around any cracks to prevent steam from escaping. Steam for 6 minutes.


Cook polenta according to directions on package. Place polenta on plate, top with cod filet (I halved mine and stuck one piece on top of the other, lemon buerre blanc, a slice of lemon and fresh greend/herbs (I used mustard greens, baby arugula, and parsley). Arrange asparagus around the plate.


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