Papillote of fish with leeks and carrots

Author: Les Cultures de chez nous
Poisson en papillote avec sa tombée de poireaux-carottes
Preparation 10
Baking 25
Portions 4
Freezing No


  • 2 carrots, minced
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of white wine
  • Salt and pepper
  • 15 ml (1 tablespoon) of Dijon mustard
  • 22 ml (1 1/2 tablespoon) of cream
  • 900 g (2 pounds) of white fish
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  • Place sliced leeks and carrots in a aluminum foil that will be used to make a bowl. Add white wine, salt and pepper. Close the foil leaving a small opening. Cook on the barbecue for 10 minutes.
  • Meanwhile, put the fish in a papillote with butter. Add salt and pepper. Close the papillote. Cook on the barbecue for about 10 to 12 minutes or until the fish is cooked.
  • After the vegetables are cooked, add the Dijon mustard and the cream, mix and close the papillote. Cook for another 3 to 4 minutes. Keep warm on the barbecue until the fish is cooked.
  • Serve the fish on top of the vegetables.

Chef's notes