Cabillaud papillote with spinach and cream

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kaja hajiga 002untitledPapillote when the food is put into a folded pouch or parcel and then baked. In this case I placed the cabillaud fillets and the spinach into aluminium foil in order to the parcel could hold in moisture to steam the food (I folded them tightly around the food to create a seal). To make the fish moisture I mixed some water, white wine and chicken stock. The fresh herbs, the seasonings and spices together have made an excellent dish from the cabillaud. It was very spectacular when the papillote was opened at the table to allow people to smell the aroma when it opens.

Ingredients: cabillaud fillet 125 gr per person

200 gr spinach fresh

100 ml cream

100 ml water

100 ml white wine

2 tbs lemon juice, 1 tbs of parsley, egg white

butter, thyme, pepper curcuma, 1 tbs of oil, 2 cloves of garlic, to decorate with cilantro and lemon wedges

Directions:

1. Boil 1 dl water add half of a chicken stock and wine cook until stock has been dissolved. Remove liquid from oven, pour over 100 ml cream and stir all the ingredients well together. Soaté the smashed garlic cloves in some butter and oil mixture, add spinach (fresh or frozen) salt and pepper to taste and flavour with thyme, curcuma and add chopped parsley.

2. Cut the aluminium folie paper into 6 squares that measure approximately 13 x 18 inches. Fold each square in half and cut the shape of 1 half of a heart. When you open up the aluminium paper, you will have 1 complete heart-shaped piece.

Preheat oven to 350°F.  Open up the heart-shaped parchment and lay 1/6 of the spinach mixture a little off-center on the heart. Arrange the fish on top of the spinach. Drizzle one tablespoon of the leftover liquid. Repeat for each heart-shaped parchment paper. Brush the outer edges of each parchment paper with the egg white, using a pastry brush. Fold one edge of the parchment paper over to meet the other edge. Seal the contents inside by making small folds starting at the top, all around the outer edge of the paper, twisting the paper at the end. Put the papillotes on a baking sheet and bake for 15 -to 20 minutes. When completely cooked, the parchment will puff up with steam.

3. Using a zester, make 6 grooves in the side of the lemon from top to bottom, then cut the lemon into 6 slices. Before serving, let the papillotes deflate a bit. If you try to open them immediately after cooking, you will get burned by the steam that has accumulated inside. Unseal the papillote along the outer edge to reveal the food inside. Garnish with cilantro sprigs and lemon slices.

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