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Duo of salmon and cod with smoked bacon en papillote, green bay leaf


Ingredients:4 people
  • Cod (fresh cod)
    360 g
  • fresh salmon
    360 g
  • smoked shoulder
    250 g
  • bay leaf
    a few leaves
  • veal jus
    20 cl
  • thick fresh cream
    10 cl
  • balsamic vinegar of modena
    6 cl
  • mignonette
    1 tablespoon
  • chervil
    1 bunch
  • salt and pepper mill
  • For the vinaigrette:sunflower oil
    4 tablespoons
  • walnut oil
    1 tablespoon
  • lemon juice
    1 tablespoon
  • balsamic vinegar
    1 tablespoon
  • fresh grated ginger
  • chives
  • fine salt and ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:15 minutes


Difficulty:[usr 2]

Prepare the balsamic vinaigrette.

Cut the skinless fish into 70 g pieces,
Drop a piece of cod, salt and pepper, then a slice of smoked bacon
, then a slice of salmon, salt and pepper, finish with a leaf of
very green bay leaves, each piece should represent approximately an area of:length 10 cm
width 6 cm by 5 cm in height.
Place each piece in a foil packet with the vinaigrette that will have been
Tied with the veal stock and creamed, add the mignonette,
close the foil and bake in the oven. 180°C.
When ready, open the foil and collect the cooking exudates by
filtering them over a sauté pan.
Wheat in the butter off the heat and gently coat the fish,
circle with a bead of sauce.

Culinary Ideas from Chef Hubert