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Fillet of Cod (or Hake or Plaice) en Papilotte with Vert Pré Sauce

4 x 8 oz. Fillets of thick cut Cod

2 glasses White wine
1 med chopped Onion peeled and chopped
1/4 pt. Fish Stock
1 oz. Butter
1 oz. Flour
5 oz. Cream

1 small bunch each of the following herbs:
Fennel
Chervil
Parsley
Chives

First make the sauce:
Melt the oz. of butter in a pot over a low heat.
Add in the onion and cook gently until soft.
Add the flour, cook in then add the wine, the cream and the stock (if you are using fresh stock-if not add half that quantity of fish stock at the end).
Boil these together until reduced by about a half.
Strain off and discard the onion.
Roughly chop the herbs and liquidize these with this fish cream until the sauce looks pale green (thus the name which means green meadows).

To cook the fish:
Pre-heat the oven to 200C, 400F, Gas 6.
Wrap each piece of fish in tinfoil pinching in the edges to make sure it is completely sealed.
Bake these in the oven for 6 to 7 mts only until just cooked through (open one to check, the fish should be just opaque all through).
Re heat the sauce gently.
Slip the fillets out of their tin foil and serve with the sauce poured over.
Plain boiled little potatoes and a green vegetable would complete this nicely.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef