Cooking en papillote basically involves cooking using steam and juices retained in a wrapper that is applied to the food. It is a technique that works wonderfully with fish, vegetables and soft meats (such as poultry).

You can make the wrapping required for cooking in papillote with aluminum foil, with greaseproof paper, with silicone utensils made specifically for that purpose or, as I wanted to show you today, in a ceramic papillote like the one from Emile Henry .

Before continuing to talk about the ways to cook in papillote, I would like to clarify that the papillote technique is a very old one. It is a very simple and quick way of cooking , and with which you get some really exquisite results: you end up with juicy food with lots of flavour , since all the aromas and properties of the food are retained within the wrapping in which it is cooked.

That said, I must say that I think the results are not the same depending on how you make this wrapping for cooking: cooking inside aluminum foil, or using silicone utensils, I don't think is the healthiest way to cook, given the direct contact of these materials with the food at very high temperatures . That I think is the main reason why so many people are interested in this Emile Henry papillote.

The ceramic papillote is an effective utensil in the papillote technique, providing excellent cooking and being free of materials that are toxic to health. In addition, it is very easy to clean and, something you will love: you can use it without a lid as a roasting tray . You have just seen a multitude of uses in this papillote, right?

But today we are talking about a delicious cod en papillote recipe, so here we go!

Emile Henry ceramic papillote fountain

Emile Henry ceramic papillote fountain

Ingredients (for 6 people)

  • 2 cod fillets (around 800 g)
  • 250 g of ricotta
  • 100 g dried tomatoes
  • 100 g spinach sprouts
  • 200 g cherry tomatoes
  • 150 g pearl onion
  • 3 tablespoons of olive oil
  • Salt and pepper

Preparation

  1. Preheat the oven to 200ºC.
  2. Clean the cod fillets with cold water and then dry them with a kitchen towel. Chop the dried tomatoes into small cubes and wash the spinach leaves to chop them later.
  3. In a large bowl , mash the ricotta with a fork. Add the sun-dried tomatoes and spinach.
  4. Lightly grease the base of the Emile Henry papillote dish with a little olive oil. Place a cod fillet on top and cover with the ricotta, sun-dried tomato and spinach mixture. Place the second cod fillet on top. You can tie them together with cooking string (you'll see a very practical way to do this in the video).
  5. Wash and dry the cherry tomatoes and peel the onions.
  6. Place the onions around the cod and pour a little olive oil over the cod and the onion itself.
  7. Put the lid on the papillote and bake for about 25 minutes. Halfway through baking, you can open the lid to add the cherry tomatoes.

Grades

  • Sun-dried tomatoes will add more intensity to the flavour (you know that fish can be bland otherwise), and will make the recipe really tasty. But for this very reason we do not recommend adding too much salt to the ricotta, sun-dried tomatoes and spinach filling, because the tomatoes already add salt.
  • To prevent the cod fillets from falling apart, you can tie them with cooking string .
  • Emile Henry ceramic papillote doesn't scratch, so you can cut and serve directly at the table, and that papillote will look beautiful on the table. Besides, it will retain heat for a long time, so you won't have to worry about the second course getting cold, you'll find that you eat it warm even if it seems like time is passing you by at the table. Enjoy!

Recipe for codfish in papillote with a ceramic dish Emile Henry

Comments

Mayte said:

El pescado sale perfecto y muy jugoso. El recipiente papillote cerámica es una inversión estupenda y el pescado se prepara en un momento.

Mi duda siempre es la misma ..
Horno: “Arriba y abajo” o “solo abajo”

Alicia said:

Yo lo hice ayer…….. buenísimo. Incluso me he comido los tomates, y eso que no me gustan…. pero estos secos tienen un sabor totalmente distinto. Enhorabuena x el blog, me encanta leeros y me habéis enganchado a la cocina con estas recetas tan buenas. Besos

José Pérez Sanchis said:

Creo que es un error quitarle la piel al bacalao, al ser un pescado graso que se encuentra bajo la piel, sale más jugoso con ella.

Lamberto Villalón said:

Donde puedo conseguir el recipiente para cocinar con esa tecnica

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