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Cod en Papillote with Marinated Vegetable Salad
2015-06-05
https://www.metro.ca/userfiles/image/recipes/null
PT10M
PT16M
PT26M
Place carrot, radish and cauliflower in a Mason jar. Set aside.In a small saucepan, combine garlic, sugar, salt, pickling spices, rice vinegar, sambal oelek, and water.Bring to a boil and pour over vegetables. Add oil, stir well, cover and let cool completely.In another saucepan, combine broth, 1 Tbsp. butter and a pinch of salt.Bring to a boil.Add couscous and cook for 7–8 minutes. Drain and set aside.While marinating vegetables and waiting for couscous to cook, melt leftover butter in a large skillet over medium-high heat.Sear cod fillets for 3–4 minutes on each side.Baste occasionally with butter while cooking.Serve fillet over couscous.Garnish with marinated vegetable salad.
4
Trois fois par jour
0
0
0
0
2 carrot, thinly sliced
4 radish, thinly sliced
1 1/2 cup (375 mL) cauliflower, cut into florets
2 clove garlic, minced
2 Tbsp. (30 mL) brown sugar
1 Tbsp. (15 mL) sea salt
1 Tbsp. (15 mL) pickling spices
1/3 cup (85 mL) rice vinegar
1 tsp. (5 mL) sambal oelek or a pinch of crushed peppers
2 cups (500 mL) water
3 Tbsp. (45 mL) oil
4 cups (1 L) chicken broth or vegetable broth
3 Tbsp. (45 mL) butter
a pinch of salt
1 cup (250 mL) Israeli couscous
4x125 g cod fillet
Cod en Papillote with Marinated Vegetable Salad
4
servings
0:10
Preparation
0:16
COOKING
0:26
TOTAL TIME
Ingredients
-
2
carrot, thinly sliced
-
4
radish, thinly sliced
-
1 1/2 cup
(375 mL)cauliflower, cut into florets
-
2
clove garlic, minced
-
2 Tbsp.
(30 mL)brown sugar
-
1 Tbsp.
(15 mL)sea salt
-
1 Tbsp.
(15 mL)pickling spices
-
1/3 cup
(85 mL)rice vinegar
-
1 tsp.
(5 mL)sambal oelek or a pinch of crushed peppers
-
2 cups
(500 mL)water
-
3 Tbsp.
(45 mL)oil
-
4 cups
(1 L)chicken broth or vegetable broth
-
3 Tbsp.
(45 mL)butter
-
a pinch of salt
-
1 cup
(250 mL)Israeli couscous
-
4x125 g
cod fillet
Preparation
Place carrot, radish and cauliflower in a Mason jar. Set aside.
In a small saucepan, combine garlic, sugar, salt, pickling spices, rice vinegar, sambal oelek, and water.
Bring to a boil and pour over vegetables. Add oil, stir well, cover and let cool completely.
In another saucepan, combine broth, 1 Tbsp. butter and a pinch of salt.
Bring to a boil.
Add couscous and cook for 7–8 minutes. Drain and set aside.
While marinating vegetables and waiting for couscous to cook, melt leftover butter in a large skillet over medium-high heat.
Sear cod fillets for 3–4 minutes on each side.
Baste occasionally with butter while cooking.
Serve fillet over couscous.
Garnish with marinated vegetable salad.
Source :
Trois fois par jour
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