Cyril Lignac shares his recipe for cod and papillote with sour butter

Fish and papillote are classics in the kitchen. Cyril Lignac suggests revisiting it with a vegetable sauce and spicy citrus butter. Here is the recipe.

Preparation time: 20 minutes
Preparation time: 20 minutes
4 per person


4 cod fillets or white fish
2 oranges
2 lemons
1 handful of dried or fresh verbena
100 g of butter, cut into small cubes, very cold
5 tbsp full liquid cream
200 g of broccoli on top
½ bunch pink radish, stemmed, washed
Olive oil
Espelette pepper
Fleur de sel, fine salt and ground pepper

Steps of the recipe

Preheat the oven to 180°C. Cut the orange and lemon into slices. Place the sheets of aluminum foil, spread out a large sheet that should be twice the size of your foil, place the fish in half, a slice of lemon and orange with fresh verbena leaves, sprinkle with salt and espelette pepper, sprinkle. A little olive oil. Cover the other half of the foil with the fish, begin to close by folding the edges, not pinching, when you are at the last edge, add a tablespoon or two of water per foil per fish and seal completely. Place the papillotes on a baking sheet and bake for 7 to 8 minutes.

Pour lemon juice and orange juice into a small saucepan, reduce the heat to medium, add butter in very cold cubes and leave to boil, stir, the sauce will thicken. Pour in the cream, add the verbena leaves to the sauce and after 10 minutes pass through a fine strainer and season with salt and freshly ground pepper.

Boil the tops of the broccoli in salted boiling water for 4 minutes, drain and pour into a cold water bath. In a salad bowl, toss the broccoli with the pink radish. Add olive oil, salt and ground pepper.

Place fish steaks, vegetables and pour citrus butter in soup plates.

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