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Fillet of pollack cooked in two stages

Name: Fillet of pollack cooked in two stages
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4 people
Cuisine: French
Ingredients: 4 onions; 2 tablespoons butter; 150 g small pieces of bacon; 100 g peas; 2 carrots; 1 fish fillet; 1 tablespoon olive oil

This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and melting in the middle.

198 K 4.6/5 (20 reviews)642600

Duration

1 hour 40 min.

Difficulty

Easy

Last modified on: January 23^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 4 onions
2 2 tablespoons butter
3 150 g small pieces of bacon
4 100 g peas
5 2 carrots
6 1 fish fillet
7 1 tablespoon olive oil
Total weight: 1,310 grams

Times for this recipe

Preparation

40 min.

Cooking

1 hour

All in all

1 hour 40 min.

Preparation 40 min.

Cooking 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 30 min.

Fillet of pollack cooked in two stages : Stage 1

Prepare 4 onions and slice thinly (use a mandolin if you have one to make this easier).

Melt 2 tablespoons butter in a pan over low heat then add the onions, stir well and cook stirring occasionally for about 30 minutes until nicely golden brown. Salt and pepper when cooked.

Stage 2 - ⌛ 8 min.

Fillet of pollack cooked in two stages : Stage 2

Meanwhile fry 150 g small pieces of bacon in a pan over high heat until lightly browned. Turn off the heat as soon as they begin to colour.

Stage 3 - ⌛ 2 min.

Fillet of pollack cooked in two stages : Stage 3

Mix the cooked onions and bacon.

set aside.

Stage 4 - ⌛ 1 min.

Fillet of pollack cooked in two stages : Stage 4

Bring a pan of salted water to the boil then add 100 g peas and cook for 30 seconds.

Remove the peas from the water and plunge into ice-cold water. Drain and set aside.

Stage 5 - ⌛ 20 min.

Fillet of pollack cooked in two stages : Stage 5

Peel and wash 2 carrots then cut into small sticks.

Tip them into the same pan of boiling water and wait until it comes back to the boil. At this point, remove the carrots and plunge into ice-cold water. Drain and set aside.

Stage 6 - ⌛ 7 min.

Fillet of pollack cooked in two stages : Stage 6

Prepare the fillet of pollack: take off any remaining skin and check carefully that there are no bones left.

Spread a little olive oil on both sides with a brush, then salt and pepper.

Stage 7 - ⌛ 1 min.

Fillet of pollack cooked in two stages : Stage 7

Heat the oven to 200°C (390°F).

Put a large non-stick frying pan on high heat. When nice and hot, fry the fish for 30 seconds on each side.

Stage 8 - ⌛ 7 min.

Fillet of pollack cooked in two stages : Stage 8

Spread out a large sheet of cooking parchment, about 3 times the size of the fish fillet, on a baking tray.

Spread a layer of onions followed by carrots and peas.

Place the fish on top...

Stage 9 - ⌛ 2 min.

Fillet of pollack cooked in two stages : Stage 9

...and fold up the paper into a parcel.

Tip: use a stapler if you can to fasten the parcel, it's much easier.

Stage 10 - ⌛ 20 min.

Fillet of pollack cooked in two stages : Stage 10

Bake in the oven for about 20 minutes.

Stage 11 - ⌛ 2 min.

Fillet of pollack cooked in two stages : Stage 11

Open the parcel, cut into portions and serve immediately.

Remarks

If you don't have pollack (which resembles cod), of course you can use another white fish of your choosing.

For perfect cooking, if you have an electronic thermometer, push it into the centre of the fillet through the wrapper and bake until the temperature rises to exactly 70°C (158°F).

And to drink?

A white wine, preferably dry, like a Coteaux d'Hugier white, made with Auxerrois grapes. This name is misleading as this lovely organic wine comes from the Haute-Saône area of Franche-Comté.

Keeping: To eat right now.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	6 g RDI=2 %	10 g RDI=14 %	132 kcal RDI=7 %	555 kJ RDI=7 %
Per person	13 g RDI=20 %	21 g RDI=8 %	32 g RDI=45 %	432 kcal RDI=22 %	1,812 kJ RDI=22 %
Whole recipe	52 g RDI=81 %	85 g RDI=32 %	131 g RDI=179 %	1,730 kcal RDI=87 %	7,247 kJ RDI=87 %