4pers.        30min.        20g

Cod papillote

800 g of thick cod (neck)
20 g of kombu Royal Supersec
70 g salted butter
2 tablespoons white wine vinegar
A few turns of the pepper mill

 

  • The day before, rehydrate kombu for10 minutes
  • Wrap the fish as a papillote with the rehydrated algae
  • Cover with a cloth, and keep in the fridge overnight
  • At cooking time, place the papillote in a slow cooker (cocotte) with a little salted butter, cover, and cook over low heat for 10 good minutes
  • Meanwhile, melt the remaining butter together with the vinegar and the pepper
  • Once the fish is cooked, serve it on a dish with the melted butter preparation
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