Melt butter in a sauté pan, on medium heat. Add onions and carrots, cooking until they are slightly tender.Cod en papillote with carrot and applejack coulis.
INGREDIENTS
Applejack Coulis:
2 Tbsp unsalted butter
1 onion, sliced
3 carrots, peeled and sliced
2 cups chicken stock
¼ tsp white pepper
½ tsp salt
½ tsp ground ginger
1 Tbsp Laird’s Applejack
2 tsp apple cider vinegar
Cod:
2 Tbsp olive oil
1 clove garlic, minced
1 cup parsnips, peeled and diced
4 oz mushrooms (we used oyster mushrooms)
6 oz baby spinach
½–1 lb cod, cut into 4 pieces (depending on how large of a piece you would like)
Salt, to taste
White pepper, to taste
DIRECTIONS
Applejack Coulis:
Melt butter in a sauté pan, on medium heat. Add onions and carrots, cooking until they are slightly tender.
Add the chicken stock to the pan, and cook the vegetables until they are soft. Remove the pan from the stovetop and let cool slightly. Add sautéed vegetables and stock to a blender, working in batches. Blend the mixture until it resembles a thick soup.
Set the burner to medium heat, and pour the mixture back into the pan. Add the white pepper, salt, ginger, applejack, and apple cider vinegar. Cook the mixture down until the liquid has reduced and the sauce is thick. Keep warm until you are ready to use.
Cod:
Set the oven to 400 degrees.
In a sauté pan, add the olive oil and warm. Add the garlic, followed immediately by the parsnips. Once the parsnips begin to soften, add the mushrooms, and cook until they soften. Add the spinach, and continue to stir until the spinach wilts. Remove from heat and set aside.
Tear off 4 pieces of parchment paper and set in front of you. Evenly spread the mushroom and parsnip mix in the middle of each piece of parchment. Place a filet of cod over each vegetable mixture. Salt and pepper to taste. You can also add a small amount of the coulis on top, but save enough for serving.
There are certainly more fancy ways to folding the parchment, en papillote, but a solid fold and seal will work just fine. We take two sides of the parchment, meet the edges in the air over the fish, and roll down until the parchment just about touches the fish. Then, fold the sides under the fish. Place the fish packets on a shallow baking pan and cook for 30 minutes.
Remove the packets from the oven. Evenly spoon the coulis on the plates. Using a spatula, lift up the vegetables and fish from the parchment, and place on the coulis. Discard the parchment. Serve.