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Cod en Papillote with Marinated Vegetable Salad 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.
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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

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4
servings
0:10
Preparation
0:16
COOKING
0:26
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    carrot, thinly sliced
  • 4
    radish, thinly sliced
  • 1 1/2 cup
    (375 mL)
    cauliflower, cut into florets
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  • 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
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  • 1 tsp.
    (5 mL)
    sambal oelek or a pinch of crushed peppers
  • 2 cups
    (500 mL)
    water
  • 3 Tbsp.
    (45 mL)
    oil
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  • 4 cups
    (1 L)
    chicken broth or vegetable broth
  • 3 Tbsp.
    (45 mL)
    butter
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  • a pinch of salt
  • 1 cup
    (250 mL)
    Israeli couscous
  • 4x125 g
    cod fillet
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Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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