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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
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0
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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
4
servings
0:10
Preparation
0:16
COOKING
0:26
TOTAL TIME
Ingredients
-
2
carrot, thinly slicedYou might like:
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Flyer Deals
(2)
ORGANIC CARROTS
$3.49 ea.
2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE
BABY CARROTS
$1.99 ea.
340 g PRODUCT OF ONTARIO
-
4
radish, thinly slicedYou might like:
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Flyer Deal
(1)
BUNCH RADISHES
$1.99 ea.
PRODUCT OF MEXICO
-
1 1/2 cup
(375 mL)cauliflower, cut into floretsYou might like:
![]()
Flyer Deal
(1)
CAULIFLOWER
$4.99 ea.
PRODUCT OF U.S.A., No. 1 GRADE
-
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
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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