Norwegian Cod & Prawns en Papillote
A light and flavourful summer dish where Norwegian cod and prawns are gently steamed in parchment brought to life by Michelin-starred legend Michel Roux.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Colander
- Whisk
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 300 g Norwegian cod fillet
- 120 g Norwegian prawns, peeled
- 100 g cherry tomatoes
- 1 bulb fennel, fresh
- 1/2 lemon
- 1 tbsp olive oil
- 40 ml white wine
- 1 sprig of thyme
- salt
- pepper
- 50 g tomatoes, sun-dried
- 2 sprigs of basil, fresh
- 20 g black olives
- greaseproof paper
- 150 g new potatoes
- 1 tbsp white wine vinegar
- 5 tbsp olive oil
- 1 tsp Dijon mustard
- 80 g watercress
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