Cod - Danish Style en papillote for #FishFridayFoodies

Sole or Cod ?
That was the question for this month's theme of Seafood en Papilotte for Fish Friday Foodies.

I had both in the freezer and they were sitting there, each vying for my attention.
I hated choosing one over the other, but finally decided that the Cod would be perfect.  And I wanted to put a little Danish twist on this as well.
You knew that was coming, didn't you?
We Danes love our fish, fresh, pickled, dried, fried, boiled, made into various fish balls, you name it, we've probably served it that way.
Well, I started doing some research and couldn't find one single recipe, not that it may not exist, but I couldn't find it, of cooking the fish En Papillote.  Which means wrapping the fish in parchment paper and cooking it that way.
Personally, I love fish cooked this way, it's moist, flavourful, and almost decadent in its mouthfeel. OK, so TMI, sheesh.

To start with, I pulled my frozen cod out of the freezer, let it sit in the fridge overnight, and then I had fun.  I sliced some firm fleshed potatoes up very thin, potato chip thin, and layered them on my reusable parchment paper,  brushed them with some butter, then sprinkled them with some leaves from my Curry Leaf tree.  Then I added some matchstick carrots and asparagus.  Added a little butter to the top.

Folded them up in the paper and placed them on a pan in the oven at 375 degrees.  Let them cook in the oven for 10 minutes while I prepared the cod.
 I then got another piece of parchment paper out, and placed the cod piece on there, spread some butter on top and  added a couple of leaves from my Curry Leaf tree and some paper thin slices of lemon, and folded them into the paper. (The lemon is the last one from my little tree, and is totally organic.)

And here's the Danish link.  I made a lovely sennepsauce or mustard sauce and placed a dab on top of the cod.  It's traditional to serve boiled cod with mustard sauce and new boiled potatoes but I did a twist.

I'm so glad I've got more cod in the freezer so I can do this again.  Heresy here, but I think it's better than the traditional way of serving cod.
OK so it's at least an option.

And I forgot to add that Sue from  A Palatable Pastime is our hostess this month for Fish Friday Foodies and suggested the theme.  Thanks Sue.  

Yield: 1 servingAuthor: Sid's Sea Palm Cooking

Cod en Papillote Danish Style with Mustard Sauce

prep time: 15 MINScook time: 20 MINStotal time: 35 mins

This is a twist on the traditional way of serving Cod in Denmark, but it's delicious.

ingredients:

1 Cod Fillet 4-6 oz.

1 potato, cut in thin slices

1 carrot, cut into matchstick's

1 stalk asparagus, cut into matchsticks reserving the tip

4 lemon slices

2 teaspoons butter

6-8 fresh curry leaves (optional)

For Mustard Sauce

1 teaspoon flour

liquid from fish packet

1 heaping teaspoon Dijon Mustard, Country style

1/2 cup of vegetable stock or chicken stock (if you have fish stock, even better)

instructions:

Cut the potato into very thin slices, and place on a piece of reusable parchment paper.  Add the carrots, asparagus, and curry leaves, top with the asparagus tip.  Dollop with one teaspoon butter and then fold the parchment paper over and fold in the sides.  I used a binder clip to keep it fastened. Place on a small cookie sheet into a preheated 350 degree oven and let cook for at least 10 minutes while you prepare the fish.

Place the cod on a large piece of parchment paper, one that is large enough to fold over and pleat.  Add the remaining teaspoon of butter and spread it along the fish.  Place the curry leaves on top and add the lemon slices.  Fold the parchment paper over and fasten end with a binder clip to keep it closed. 

Place in oven with the potato package and bake an additional 10-15 minutes, depending on how thick the fish is.  

When the fish is done, take out of oven and very carefully open one end of the pouch and pour the liquid inside into a small sauce pan.  Set the fish aside while you prepare the sauce.

In the sauce pan with the liquid from the fish package, add 1 heaping teaspoon Dijon mustard, and whisk together.   Whisk in a teaspoon of flour and then add a half cup of either vegetable stock or light chicken stock, bring to a boil.  

Take the potatoes and vegetables out of the parchment paper and place on a plate.  Remove the curry leaves from the cod and discard.  Take the lemon slices off and set aside.  Using a spatula remove the cod from the parchment paper and place on plate next to the potatoes. Ladle a little of the Mustard Sauce over top and serve. 
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