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.

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