Cod en papillote with ricotta, spinach and dried tomatoes
Cooking en papillote basically consists of cooking thanks to the steam and the juices retained in a wrapper that is applied to the food. It is a technique that works great on fish, vegetables and soft meats (such as poultry).
You can do that wrapping that the papillote kitchen requires with aluminum foil, with parchment paper, with silicone utensils made specifically for that purpose or, as I wanted to show you today, in a ceramic papillote like the one by Emile Henry .
Before continuing to talk about ways to cook en papillote, I would like to clarify that the papillote technique is a very old technique. It is a very simple and quick way of cooking , and with which you get really exquisite results: you are left with juicy food with a lot of flavor , since all the aromas and properties of the food are retained within the wrapper in which they are cooked
That said, I have to say that I don't think the results are the same depending on how you do that cooking wrap: cooking inside aluminum foil, or using silicone utensils, I don't think it's the healthiest way to cook, given the contact of these materials with food at very high temperatures . I think that is the main reason why so many people look at this papillote by Emile Henry.
The ceramic papillote is an effective tool in the papillote technique, providing excellent cooking and being free of toxic materials for health. In addition, it is very easy to clean and, something that you will love: you can use it without a lid as a roasting tray . You have just seen in this papillote a multitude of uses, right?
But today what concerns us is a delicious recipe for cod en papillote, so here we go!
Ceramic papillote dish Emile Henry
Ingredients (for 6 people)
- 2 cod fillets (around 800 g)
- 250g ricotta
- 100g dried tomatoes
- 100g spinach sprouts
- 200g cherry tomatoes
- 150g pearl onion
- 3 tablespoons olive oil
- Salt and pepper
- Preheat the oven to 200ºC.
- 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.
- In a large bowl , mash the ricotta with a fork. Add the dried tomatoes and spinach.
- Lightly grease the base of the Emile Henry papillote dish with a little olive oil. Place a cod fillet and cover it with the previous mixture of ricotta, dried tomatoes and spinach. Place the second cod fillet right on top. You can tie them with rope to cook (in the video you will see a very practical way to do it).
- Wash and dry the cherry tomatoes and peel the onions.
- Arrange the onions around the cod and pour a little olive oil over the cod and the onion itself.
- Put the lid on the papillote and cook in the oven for about 25 minutes. Right halfway through baking, you can open it up to add the cherry tomatoes.
- The dried tomatoes will provide more intensity in flavor (you know that fish can be bland otherwise), and will make the recipe really rich. But for this very reason we do not recommend adding too much salt to the filling of ricotta, dried tomatoes and spinach, because the tomatoes already provide salt.
- To prevent the cod fillets from falling apart, you can tie them with cooking string .
- Emile Henry's ceramic papillote does not scratch, so you can cut and serve directly to the table, and that papillote will look beautiful on the table. Apart from that it will retain the heat for a long time, so you will not have to suffer in case the second course gets cold, you will see that you eat it warm even if it seems that time is running out at the table. Enjoy!
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”
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