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Leeks
Papillote of fish with leeks and carrots
Author:
Les Cultures de chez nous
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Preparation
10
Baking
25
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Papillote of fish with leeks and carrots
From
Aug 01
to
Jan 01
Preparation
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
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