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Papillote of cod to the Greek - Benkku81
Cuisine et Traditions

Papillote of cod to the Greek

Fillet of cod baked in vine leaves with carrots, red peppers and green tomato, and a sauce of feta cheese
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Chef :
Réalisé le :
Famille :
Papillote of cod to the GreekPapillote of cod to the GreekPapillote of cod to the GreekPapillote of cod to the Greek
Temps de préparation : 20 min
Temps de cuisson : 50 min
Temps de repos : 0 h
Temps total : 1h10min
Nbre de couvert : 2


Cod fillet : 0,200 kG (2 nets)
Carrot : 0,120 kG
Red pepper : 0,030 kG
Green pepper : 0,030 kG
Tomato : 0,050 kG
Vine leaf
Feta : 0,100 kG
Greek yogurt : 0,050 kG

1) Peel the carrot. The fluting along its length. The shave plate 2-3 mm thick.
Wash the peppers and cut them into square of 5x5mm.
Wash and chop the tomato into slices 5mm thick.
2) Papillote of cod to the Greek2 Drain the vine leaves, and unfolding it flat (in the case of vine leaves bought in a jar).
3) Oil a flat oven with olive oil (type kalamata).
There spread out the grape leaves, overlapping to achieve a rectangle large enough to hold the cod fillet and vegetables.
4) Pepper the fillet on each side, and place it in the center of the grape leaves. The feta is a salty cheese, the use of salt in this recipe would be a mistake.
5) Papillote of cod to the Greek5 Cover with the vegetable toppings, ending with the tomatoes, and carefully close the foil.
Do not hesitate to gently squeeze the leaves to close the pocket. Place a grape leaf in the center of the wrapper.
Oiling everything.
Place in a preheated oven at 180°C during 45 minutes.
6) Papillote of cod to the Greek6 In a saucepan, melt on low heat/medium the feta with the yoghurt. Pepper.
Reserve in a bain-marie until service.
7) remove the papillote from the oven. Arrange on a plate.
Open the wrapper so as to cover the drizzle of sauce and cheese.
Serve with Basmati rice, seasoned with the sauce resulting from cooking the fish.

Notes du chef

Cooking in vine-leaves fragrance it gently the fillets of cod, giving them a unique flavor, close to the grape with a great taste of chlorophyll.
The vegetables will cook with the steam generated and trapped in the foil packet, and are just cute to wish.
As to the sauce with the feta cheese, it brings all its strength and its characteristic scent, giving a creaminess to the whole.

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