Papillote of fish with leeks and carrots
10
25
4
No
Ingredients
- 2 carrots, minced
- 1/2 package of 250 g (2 cups) 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
Preparation
Side-by-side mode
- Place the sliced leeks and carrots in aluminum foil 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 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.
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