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
Salt
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)
Salt
Pepper
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.
Serving:
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.
0 comments:
Post a Comment