Fillet of pollack cooked in two stages
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.
142,2384.6/5 for 18 ratings
Grade this recipe: Last modified on: January 23th 2011
For 4 people, you will need:
- 0
4 onions - 1
2 tablespoons butter - 2
150 g small pieces of bacon - 3
100 g peas - 4
2 carrots - 5
1 fish fillet - 6
1 tablespoon olive oil - Total weight: 1,306 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 40 min. | 1 hour | 1 hour 40 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
To eat right now.Step by step recipe
Stage 1 - 30 min.
Stage 2 - 8 min.
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.
Stage 4 - 1 min.
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.
Remove the peas from the water and plunge into ice-cold water. Drain and set aside.
Stage 5 - 20 min.
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.
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.
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.
Spread a little olive oil on both sides with a brush, then salt and pepper.
Stage 7 - 1 min.
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.
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.
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...
Spread a layer of onions followed by carrots and peas.
Place the fish on top...
Stage 9 - 2 min.
...and fold up the paper into a parcel.
Tip: use a stapler if you can to fasten the parcel, it's much easier.
Tip: use a stapler if you can to fasten the parcel, it's much easier.
Stage 10 - 20 min.
Bake in the oven for about 20 minutes.
Stage 11 - 2 min.
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).
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,731 Kcal or 7,247 Kj | 53 gr | 86 gr | 131 gr |
| 87 % | 20 % | 8 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 133 Kcal or 557 Kj | 4 gr | 7 gr | 10 gr |
| 7 % | 2 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 433 Kcal or 1,813 Kj | 13 gr | 21 gr | 33 gr |
| 22 % | 5 % | 2 % | 5 % |
How much will it cost?
- For 4 people : 4.19 €
- Per person : 1.05 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, French-style peas, Truffade, Rabbit civet, Rabbit with mustard, ... All |
| Peas: You can check-out other recipes which use it, like for example: Chicken breasts in a potato crust, French-style peas, Pea risotto "mantecare", Icelandic-style fish and vegetable pie, Minestrone, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Stuffed tomatoes and courgettes, Chicken breasts in a potato crust, Pissaladière with puff pastry, Langoustine gratin, Mushrooms on toast, French style, ... All |
| Carrot: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Veal Chop With Assortment of Vegetables, Normandy seafood stew, Melt-in-the mouth meat and vegetables in a sealed casserole, Smooth mixed vegetable soup, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.76,6335/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.74,7184.0/5 for 20 ratings 1 hour 11 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.69,4175/5 for 1 ratings 2 hours 23 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".76,6014.2/5 for 19 ratings 1 hour 14 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question