Cyril Lignac's recipe for cod en papillote

Want an easy and delicate dish? This cod en papillote recipe from Cyril Lignac is made for you! The chef even offers us to accompany it with a virgin vegetable sauce and tangy butter. We're already salivating!

  Cyril Lignac's recipe for cod en papillote

Prepare for a recipe tasty and fragrant today! Indeed, on RTL, Cyril Lignac tells us how to prepare a cod en papillote with a virgin vegetable sauce and tangy butter . This timeless recipe will intoxicate you with its sweet smells and flavors. Keep it in your cookbook! To do this, you just have to follow the steps detailed below!

The ingredients of Cyril Lignac's cod en papillote

This recipe by Cyril Lignac is planned for 4 people. Here are the necessary ingredients:

  • 4 cod fillets or a white fish
  • 2 oranges
  • 2 lemons
  • 1 handful of dried or fresh verbena
  • 100 g butter in small cubes, very cold
  • 5 cl full cream
  • 200g broccoli tops
  • ½ bunch pink radishes, stemmed, washed
  • Olive oil
  • Espelette pepper
  • Fleur de sel, fine salt and ground pepper

As for utensils, you will need sheets of aluminum (or parchment) paper, a baking sheet, a spatula, a saucepan, a whisk, a strainer (a small colander), a salad bowl, a spoon and a zester grater.

The stages of Cyril Lignac's cod en papillote

It takes 20 minutes to prepare and 20 minutes to cook. Here are the steps to follow:

  1. Preheat the oven to 180°C.
  2. Cut an orange and a lemon into slices. Lay the sheets of aluminum foil, roll out a large sheet that should be twice the size of your foil, and lay the fish on it on a half, a slice of lemon and orange with dried verbena leaves. Season with fine salt and Espelette pepper. Pour a dash of olive oil. Close the other half of the foil over the fish, start closing by folding the edges, not creasing. When you're at the last edge, add one to two tablespoons of water per foil for one fish and seal completely. Place the papillotes on a baking sheet and bake for 7 to 8 minutes.
  3. In a small saucepan, pour the lemon juice and orange juice. Reduce them by half over medium heat. Add the cold cubed butter and bring to the boil, stirring with a whisk, the sauce will thicken. Pour the cream, add verbena leaves to the sauce. After 10 minutes strain through a fine strainer and season with fine salt and freshly ground pepper.
  4. In a pot of boiling salted water, cook the broccoli tops for 4 minutes, drain and plunge into an ice water bath. In a salad bowl, toss the broccoli with the pink radish wedges. Season with olive oil, fine salt and ground pepper.

All you have to do is place the fish steaks and vegetables in deep plates, and pour the citrus butter over them.

The complete chronicle of Cyril Lignac on RTL is to be found here .Source