Cod in Papilotte, Infused with Saffron and White Wine
Portions:
40Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Julienne Carrots
- 13 lbs (6 kg) Freshly cut filets of cod, 5 oz (150 g)
- 5 ¾ cups (1.4 L) White cooking wine
- 2 tsp (10 ml) Saffron
- 4 tsp (20 ml) Lime zest
- 4 tsp (20 ml) Lemon zest
- 1 tsp (5 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
This recipe can also be done with Arctic Gardens Small Julienne Carrots .
Preparation
- Infuse the saffron in the warm white wine. Let cool and set aside.
- Place the cod in the center of a square piece of parchment paper. Add salt and pepper, julienne carrots, lemon and lime zest and 2 tbsp (30 ml) of the infused saffron and white wine.
- Close and seal the papillote tightly.
- Place in a steam-heated oven and cook for 5 to 8 minutes (the papillote will puff out).
- Serve hot.
