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.
176 K 4.6/5 (19 reviews)
1 hour 40 min.
Easy
4 people
7 IngredientsLast modified on: January 23th 2011
For 4 people, you will need:
- 1
4 onions - 2
2 tablespoons butter - 3
150 ml small pieces of bacon - 4
100 ml peas - 5
2 carrots - 6
1 fish fillet - 7
1 tablespoon olive oil
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 1 hour
All in all: 1 hour 40 min.
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.
Stage 2 - 8 min.
Meanwhile fry 150 ml 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 ml 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 90 RDI=8 % | 130 RDI=20 % | 1,730 RDI=90 % | 7,250 RDI: 90 % |
| Per 100 g | 4 RDI=2 % | 6 RDI=1 % | 10 RDI=2 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 30 RDI=5 % | 430 RDI=20 % | 1,810 RDI: 20 % |
How much will it cost?
- For 4 people : 4.20 €
- Per person : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of bacon
Like these other recipes: Vol-au-vent, Crispy spinach rolls, Lumberjack turnovers, Deep leek and potato quiche, Bacon rolls, ... See them all 41
Peas
Like these other recipes: Eggs en Cocotte à la Française, Fish fillet in express cooking envelope, Tomato ladybirds, French-style peas, Paella, ... See them all 19
Onion
Like these other recipes: Pissaladière with puff pastry, Coleslaw, French onion soup, Taos hotpot, Cured Pork Belly With Lentils, ... See them all 146
Carrot
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Confit of carrots with bacon, How to slow cook meat, Rabbit civet "à la normande", Creamy risotto with vegetables , ... See them all 65
Other recipes you may also like
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202251 K 1 hour 8 min.
Simple mushroom salad with thyme and lemon, 3 ways
This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.May 10th 202344 K 9 min.
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate.November 15th 202037 K 30 min.
Canadian rice pudding
You are no doubt familiar with classic rice pudding, so simple and delicious. Well, here's a version with a Canadian twist: sweetened with maple syrup instead of sugar, added in two stages.January 31th 202144 K 1 hour 7 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.