Cod or Turbot Parcels, Japanese-StyleTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: 20 minutes in the oven
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:93.6 kcal
Proteins:14.1 g
Fats:2.9 g
Carbohydrate:1.2 g
Fibers:0.2 g
Sugar:0.1 g
Cholesterol:45.3 mg
Sodium:412.2 mg
Calcium:18.1 mg
Energy:211 kcal
Proteins:31.7 g
Fats:6.6 g
Carbohydrate:2.6 g
Fibers:0.5 g
Sugar:0.2 g
Cholesterol:102.2 mg
Sodium:928.9 mg
Calcium:40.7 mg
SIMILAR RECIPES
Turbot with Licorice and "Lard d'Arnad" Emulsion
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Rouelle of Wild Turbot with Sorrel
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5
ml
light oil
700
g
cod or turbot
8
large shrimp
4
shiitake or white mushrooms
12
gingko nuts or almonds
45
ml
soy sauce
METHOD
- cut the fish into 4 pieces; transfer to a deep dish and sprinkle with salt and sake; let rest 15 minutes;
- meanwhile, remove the tough sections from the bottom of the Chinese cabbage leaves; wash and place on paper towels;
- place four large squares of aluminum foil on your work surface;
- oil the foil; place a cabbage leaf on each one;
- divide the other ingredients among the parcels;
- close up the foil tightly; you could even add a second sheet to seal in the flavors and keep the liquid from escaping;
- place into a preheated 200° C (400° F) oven and cook for 20 minutes, turning half way through;
- place the parcels on hot plates; open up and serve immediately.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
Serve this dish with rice or noodles
