recipes
Fresh cod fillet al cartoccio with stewed potatoes and a sundried tomato crème friache
Serves:
2019-03-07
Ingredients
- 400g fresh cod
- 3 medium sized potatoes
- 1 tsp thyme leaves
- ½ glass fish stock
- 2 knobs butter
- 1 carrot
- 1 leek
- 4 asparagus
- 6 sundried tomatoes
- 100g crème fraiche (President)
Method
Slice the potato in thin slices and sauté on low heat with the thyme. Place in the middle on a 30x30cm silicone paper, with a 200g cod portion on. Cut the carrots and leeks in thin slice and together with the trimmed asparagus place on the cod. Wrap well the fish in the silicone paper, pour in the stock and close well, bake at 180 deg Celsius until fish is cooked through. Finely chop the sundried tomatoes and mix well with the crème fraiche.
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