Cod en papillote with boulangere potatoes

Method

1. Put the potatoes, reduced stock, onion and garlic in a pan with 2 tablespoons of the thyme and the bay leaf. Season with salt and pepper, bring to the boil and simmer until the potatoes are just tender - about 10-15 minutes.

2. Preheat oven to 200C/Gas 6.

3. Season the cod with salt and pepper. Heat 3 tablespoons of the clarified butter in a non-stick frying pan and fry the cod skin side down until crisp and golden. Remove the fillets from the pan and set to one side.

4. Melt the remaining butter in the same pan and gently fry the mushrooms with a little salt and pepper for 3 minutes. Remove from the heat.

5. To make the parcels you will need 4 pieces of greaseproof paper measuring 45 cm x 60 cm and 4 pieces of aluminium foil of the same size. Place one sheet of the greaseproof paper down onto the work surface and lay one sheet of the foil on top. Make sure the sheets are lengthways, so that the narrowest sides are facing you. Place 1/4 of the boulangere potatoes onto the foil slightly closer to you than the centre. Place a cod fillet on top and scatter quarter of the mushrooms over. Put a couple of knobs of butter on top and sprinkle with a little of the remaining thyme.

6. Bring the two far corners over to meet the near corners. Starting with the left corner, fold over the pointy edge 3 cm at a time working all the way round to the other side. Repeat the process one more time to ensure a really good seal. You should have a parcel that looks something like a pasty. Repeat for the other 3 parcels.

7. Place the finished parcels in the preheated oven for 12 minutes. Let your guests open the parcels at the table and given them the truffle oil to sprinkle over if using.

Comments                        add a comment

This was actually very simple to make and very tasty. I did cut down on the butter as we're trying to be healthy and I would make this again.

Ingredients

600g Maris Piper potatoes, sliced 5 mm thick
900ml chicken stock, reduced by half
1 small onion, thinly sliced
1 clove garlic, finely chopped
4 tbsp thyme leaves, chopped
1 bay leaf, chopped
5 tbsp clarified butter
4x150g thick cod fillets, pinboned
250g mixed wild mushrooms
50g unsalted Butter
Truffle oil, (optional)

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