Starter
Cod Papillote
4 People
30 Min.
- 800 g of thick cod (neck)
- 20 g of kombu Royal Supersec
- 70 g salted butter
- 2 tablespoons white wine vinegar
- A few grinds of pepper
- The day before, rehydrate kombu for 10 minutes.
- Wrap the fish as a papillote with the rehydrated algae.
- Cover with a cloth, and keep in the fridge overnight.
- At cooking time, place the papillote in a slow cooker (cocotte) with a little salted butter, cover, and cook over low heat for 10 good minutes.
- Meanwhile, melt the remaining butter together with the vinegar and the pepper.
- Once the fish is cooked, serve it on a dish with the melted butter preparation.
