Hake en Papillote with Blue CheeseTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:270.2 kcal
Proteins:13 g
Fats:6.5 g
Carbohydrate:49.5 g
Fibers:7 g
Sugar:0.6 g
Cholesterol:10.3 mg
Sodium:216 mg
Calcium:308.3 mg
Energy:3333 kcal
Proteins:160.2 g
Fats:79.7 g
Carbohydrate:611 g
Fibers:86.2 g
Sugar:7.4 g
Cholesterol:127.5 mg
Sodium:2664.4 mg
Calcium:3803.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
100
g
portions of hake or cod
170
g
blue cheese (suggestion: bresse bleu)
2
tomatoes
800
g
leek whites
15
ml
olive oil
1/2
bunch of parsley, chopped
salt and pepper
METHOD
- Preheat the oven to 180° C (350° F).
- Halve the leek whites lengthwise and wash well (there is always some soil lodged between the layers in the center). Slice thinly. Sauté in olive oil for 15 minutes over medium heat, sitrring occasionally with a wooden spoon. Season with salt and pepper.
- Meanwhile, cut 4 - 20 cm squares of parchment paper. Place a portion of fish in the center of each one. Season lightly with pepper.
- Quarter, seed and dice the tomatoes. Cut the blue cheese into slices. Divide the tomatoes, cheese and parsley over the fish portions.
- Close up the papillotes and place them on a baking sheet. Cook in the oven for about 15 minutes.
- Serve the papillotes immediately, with the leek fondue.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
The leeks could be flavored with a number of spices. For example, at the beginning of the cooking time, add 2 juniper berries.
You could also add the cooked leeks into the papillotes before placing them in the oven for more flavor.
Save time
use a can of diced tomatoes
