Pollock en papillote with vegetables

Pollock en papillote with vegetables


Preheat the X BO to 98 degrees and 100 % humidity. Peel the carrots and cabbage and make into vegetable spaghetti using a peeler or spiralizer. Prepare the courgettes in the same way. Halve the cherry tomatoes and thinly slice the mushrooms and dried tomatoes. Place the vegetables in a bowl and mix with 2 tablespoons of oil, the olives and cashew nuts. Season with salt and pepper. Pestle the orange zest in the mortar with the basil, 2 tablespoons of oil, rock salt and a pinch of pepper. Brush the fish with the paste from the mortar. To create the papillotes, cut two pieces of baking paper to size and put half the vegetables in the middle of each. Top with a sprig of rosemary and thyme plus the fish. Wrap up the paper like sweets and seal the ends with string or kitchen twine. Cook the papillotes in the oven for 8 minutes.

Serves two

  • 250 g carrots
  • 150 g cabbage
  • 150 g courgette
  • 60 g cherry tomatoes
  • 50 g king trumpet mushrooms
  • 70 g dried tomatoes in oil
  • 4 tbsp extra virgin olive oil
  • 30 g olives
  • 30 g roasted cashew nuts
  • zest of 2 organic oranges
  • 50 g chopped basil
  • 300 g pollock (ready to cook), 2 pieces à 150 g
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • natural or sea salt, ground pepper

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