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.
157K 19 4.6
Last modified on: January 23th 2011
Keywords for this recipe:FilletPollackFishDouble cookedVegetables julienneFor 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: 1,306 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping
To eat right now.
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: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Split peas "à la française", Pasta with mustard-cream sauce, Quiche Lorraine, Röstis, Alsatian-style salad, ... All |
 | Peas: You can check-out other recipes which use it, like for example: Rice and peas, Chinese Soup, Fish fillet in express cooking envelope, Eggs en Cocotte à la Française, Chinese style chicken, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Leek fondue, Risotto-style celeriac, Seven-hour lamb, Veal Marengo, Chicken and mushroom brik rolls, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: How to slow cook meat, Minestrone, Normandy seafood stew, Crunchy radish and carrot salad, Cured Pork Belly With Lentils, ... All |
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