Curry-Spiced Cod & Mango Parcels with Coconut & Chervil Sauce

Name: Curry-Spiced Cod & Mango Parcels with Coconut & Chervil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tsp light soft brown sugar; 4 cod loins, about 150g/5½oz each, skin on; 1 small red onion, thinly sliced; 2 tbsp Chardonnay vinegar; 1 firm mango, peeled, pitted and roughly chopped; 2.5 cm/1 in piece of root ginger, peeled and grated; 1 small red chilli, halved, deseeded and cut into julienne strips; 1 tsp mild curry powder; 20 g/¾ oz unsalted butter; 1 tbsp olive oil; 60 ml/2 fl oz/¼ cup Fish Stock; 60 ml/2 fl oz/¼ cup coconut milk; 100 ml/3½ fl oz/scant ½ cup whipping cream, lightly whipped; 1 tbsp chopped chervil leaves; 1 tsp lemon juice; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

I love cod, and I am always improvising new ways to cook it. My wife, Claire, always sneaks into the kitchen when I cook cod at home – it’s the lovely smells wafting through the house that attracts her. Cooking it en papillote is one of my favourite methods – it’s fun, fresh, fast and delicious. Here I am giving it a modern twist with Asian ingredients. Even if you like strong spices, stick to a mild curry powder or the cod will be overpowered and the balance of the dish will be lost.

Ingredients

Fish course
Pescatarian
Gluten-free
Spicy

Ingredients

Method