Cod “en papillote” with fine vegetables and white beer

Kabeljauw en papillote

‘En papillote’ is a classic preparation in which vegetables, meat or fish are cooked in a package. Because the package is completely closed, all juices remain trapped and you therefore create a juicy ‘one-pot dish’.

Fijngesneden groente
Julienne sliced ​​vegetables

You often see aluminium foil used to prepare a papillote. This works very well and quick, but of course it looks much less attractive for presentation than in parchment or baking paper.

Papilotte maken
Make the papillote

You can cook ‘en papillote’ on the barbecue as well, but make sure that the package is not directly placed above the coals, but that it is cooked indirectly. Preferably with a heat deflector underneath. If you don’t have one, place an ovenproof dish under the “papillotes”.

Kabeljauw "en papilotte"
Cod “en papilotte”

It is of course also possible to prepare the recipe in the oven. Therefore preheat the oven at 130 degrees. Place the “papilottes” on the grid and allow them to cook gently for about 15 minutes.

Kabeljauw en papilotte met bier
Pour in the beer

In this dish we choose cod. We combine the cod fillet with wheat beer, which provides a delicious taste to the fish.

Papilotte dichtvouwen
Fold up the papilotte
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Cod “en papillote” with fine vegetables and white beer

A delicious "en papillote" prepared cod with fine vegetables and wheat beer.
Prep time20 minutes
Cooking time15 minutes
Servings: 4 persons
Author: Cultiviz
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Ingredients

  • 4 cod fillet of about 120 grams
  • 250 grams baby potatoes
  • ¼ hercules carrot
  • 1 leek
  • 200 grams snow peas
  • ½ bottle white beer
  • splash olive oil
  • black pepper freshly grounded
  • salt

Instructions

  • Brush the baby potatoes thoroughly and cook them for about 20 minutes until they are al dente. Drain and let them steam out well.
  • Preheat the barbecue for indirect grilling at a temperature of about 120-140 degrees and place a heat deflector under the grid.
  • Peel the hercules carrot and cut into thin sticks (julienne).
  • Wash the leek and also cut julienne. Clean the snow peas and cut them julienne as well.
  • Cut 8 sheets of baking paper into large circles. Place 4 sheets in deep plates and press the paper slightly inward. Divide the vegetables and baby potatoes in the centre of the baking paper.
  • Place a cod fillet on each heap of vegetables and season it with salt and pepper. Divide the white beer on top and sprinkle with a dash of olive oil.
  • Place a second circle of baking paper on top and fold the edges very well little by little by making small folds. Continue in this until you have come all the way around. Fold the last fold extra well and secure it with a staple.
  • Place the parcels on the grid and allow them to cook gently for about 15 minutes. Check if the cod is cooked by pressing it lightly. If you feel that the fish flesh begins to release, the parcels are ready.
  • Only open the packages at the table to release the delicious scent.

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