"Simplicity is the ultimate sophistication" LdV

Saturday, 21 May 2016

PAPILLOTES OF SEA BREAM WITH PEARS AND ROQUEFORT (Dorades aux poires et Roquefort en papillotes)

PAPILLOTES OF SEA BREAM WITH PEARS AND ROQUEFORT
Dorades aux poires et Roquefort en papillotes


After 3 hours of kite-surfing, 1h15 of driving back to London, the hair like a nest, dizzy with the wind and wearing a strong smell of wet suit all around me, the last thing you have in your mind is....COOKING! But you have to because your children do not care, your children are starving! What about restaurant darling? The idea of taking a quick shower and using a car full of sand is a little bit too much asking... So I came with my papillotes, in 15 minutes, the deal is done and everyone is happy with an healthy and balanced meal... Only one question to resolve though? How on Earth am I going to brush my sooooooo tangled hair??

Wine pairing : Vin du Haut-Poitou (White) from the Loire Valley.

This papillotes of sea bream with pears and roquefort recipe is gluten-free.





PAPILLOTES OF SEA BREAM WITH PEARS AND ROQUEFORT
A quick glance in your kitchen...

In your fridge
Sea bream
Roquefort
Pears

In your cupboard
Olive oil
Rice
Baking paper


PAPILLOTES OF SEA BREAM WITH PEARS AND ROQUEFORT
Serves 4


4 Sea Bream fillets
100g 3,5 oz of Roquefort cut in 4 pieces
2 pears cut in half skin on
4 squares of baking paper
300g 10,58 oz of rice

Preheat the oven to 200° C.
Bring the water to the boil for the rice. Cook the rice.
Meanwhile, put each sea bream filet in a square of baking paper.
Add some pears and a piece of Roquefort.
Drizzle with olive oil and close the baking paper to form a papillote.
Repeat the process for the 3 others.
Bake for 15 minutes.
Serve with the rice.


Dorades aux poires et Roquefort en papillotes

Pour 4 personnes
4 filets de dorade
100g de Roquefort coupé en 4 morceaux
2 poires coupées en deux avec la peau
Huile d’olive
4 carrés de papier sulfurisé
300g de riz basmati

Préchauffez votre four à 200° C.
Faites bouillir de l’eau pour la cuisson du riz. Cuire le riz.
Pendant ce temps, déposez un filet dans une feuille de papier sulfurisé.
Ajoutez une moitié de poire et un morceau de roquefort.
Terminez avec un filet d’huile d’olive. Fermez la papillote.
Répétez la procédure pour les 3 autres filets.
Enfournez pour 15 minutes.
Servir avec le riz.
Bonne dégustation.

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