The combination of creme fraiche and walnuts add a crunchy twist to a delicately spiced, classic meal. The creamy walnut sauce can also be served on top of chicken breasts or turkey. It makes a delicious vegetable dip as well.
"En Papillote" is French for "in paper or foil."
Black Cod en Papillote
250 ml (1 cup) walnut pieces, coarsely chopped
60 ml (4 tbsp) creme fraiche
30 ml (2 tbsp) walnut or olive oil
45 ml (3 tbsp) Dijon mustard
45 ml (3 tbsp) apple cider vinegar
75 ml (1/3 cup) fresh tarragon, chopped
15 ml (1 tbsp) capers, chopped
4 small potatoes, thinly sliced
20 asparagus spears, trimmed
4 pieces (each 150 g/4 oz) black cod
Prepare 4 circles of parchment paper (each 38 cm/15 inches in diameter). Heat oven to 200 C (400 F).
In a bowl, combine walnuts, creme fraiche, walnut oil, Dijon mustard, vinegar, tarragon and capers. Set aside.
Fold one parchment round in half and unfold. Spread one sliced potato in the centre of the bottom half of parchment. Place five asparagus spears on top of the potato and then lay the black cod on the asparagus.
Spoon 1/4 of the walnut mixture on top of the cod and fold the top half of parchment over. Seal edges by twisting and pressing the edges together in a half moon pattern. Repeat this step with the three remaining pieces of cod.
Place parchment packets on a baking sheet and bake for 20 to 25 minutes until parchment is lightly browned and puffy.
Remove from oven. Carefully cut a slit in the top of the packets, taking care as contents will be hot and steam may escape. Tear back edges of paper to reveal fish.
Makes 4 servings.
Nutritional information per serving: 570 calories; 36 g protein; 32 g fat (6 g saturated fat); 37 g carbohydrate; 7 g fibre; 85 mg cholesterol; 433 mg sodium.
Source: California Walnuts, walnutinfo.comSuggest a correction