Here is an original and easy recipe with this cod papillotte, sweet sauce.
Ingredients for 4 persons :
- 2 cloves garlic
- 1 lime
- 4 tbsp. tablespoon of soya sauce
- 1 tbsp. oyster sauce
- 4 pinches of Espelette pepper
- 1 tbsp. tablespoon of agave syrup (or honey)
- 30 g semi-salted butter
- 600 g of cod
- 2 sucrines
- 1 tbsp. grated fresh ginger
- A few pinches of gomasio
- Some fresh herbs
Cod papillote, sweet sauce
- Peel and chop the garlic cloves.
- Wash the lemon, prepare zest.
- In a saucepan, add the soy sauce, oyster sauce, chili, agave syrup, chopped garlic and butter. Melt over low heat and mix.
For the cod papillote:
Preheat the oven to 200 ° C (th. 6/7).
- Cut the fish.
- Wash the sucrines. Slice them.
- Take a large sheet of baking paper, arrange the pieces of fish and the sliced sucrines. Pour in the sauce. Add the lime zest.
- Reduce the oven temperature to 180 ° C (th. 6), cook for 20 minutes.
- When ready to serve, sprinkle with gomasio and fresh herbs (coriander, parsley, basil).
- Serve with rice, steamed potatoes or a pan of vegetables.
Find out more about cod
Inhabiting the cold waters of the North Atlantic, from Canada to the Barents Sea, cod is one of the favorite fish of the French. White fish sold in fillets, fresh or frozen, it takes the name "cod" when salted. Fans willingly consume cheeks, melting, boneless pieces; rogues, pockets of eggs transformed into tarama; the liver or even the tasty tongue.
Wine to accompany the cod
Faced with the sweetness given by agave syrup, garlic, soy sauce, ginger and Espelette pepper bring relief and character through their spicy, salty and warm dimensions. This preparation, rich in flavors and scents, naturally calls for wines that are themselves strong, unless you want a wine that only acts as a binder between all the nuances of the dish.
In the first case, an Alsatian Gewurtztraminer, with its sweetness, its floral and exotic notes will add its score for a combination that is both complex and sweet. A rosé Côtes du Roussillon, on the other hand, will be discreet without disappearing, becoming the real cement of the pairing.
Recipe: A. Beauvais, Photo: F. Hamel