Papillotte with baby potatoes and cod
'En papillotte' is cooking fish, meat or vegetables in a package. This preserves the flavours perfectly.
Ingredients:
- 1 CêlaVíta baby potatoes, 450 g
- 50 g spring onion, cut into rings
- 50 g carrot, peeled and thinly sliced
- 1 stalk of celery, cut into strips
- 7 g dill, finely chopped
- Pepper and salt, to taste
- 2 skinless cod fillets, 120 g each
- 2 tbsp butter
- 6 tbsp white wine, preferably the wine you drink with the dish
Preparation
Prepare
Step 1:
Cut two generous sheets of baking paper of equal size. Wet them under lukewarm water and squeeze them vigorously for a while so that the paper becomes flexible. Pat the pieces of baking paper slightly dry and then place them on the workbench.
Step 2:
Mix the sliced spring onion, carrot, celery and baby potatoes with the chopped dill and some salt and pepper to taste. Divide the mixed vegetables between the two pieces of baking paper. Lay the portions of cod fillet on top and sprinkle them lightly with a little salt and pepper as well. Place a good tablespoon of butter on each cod fillet and spread some white wine over the cod fillets.
Step 3:
Preheat the oven to 180 °C.
Using some twine, make two dense packets from which steam cannot escape during baking. Cook the packets for about 25 minutes at 180°C in the oven.
