This is the Cod with Thyme Flowers, Trois-Pistoles Style recipe.
- Prep: 20 min
- Cooking: 15 min
- 4 (5 oz/150 g each) cod fillet
- 4 thin slices of bacon
- 1 cup (250 mL) white wine
- 16 new pearl onions
- 1 clove garlic minced
- 2 tbsp (15 mL) butter
- 2 tbsp (30 mL) olive oil
- 1/2 tbsp (2.5 mL) thyme flowers or fresh thyme
- 4 bay leaves
- 4 slices Canadian L'Héritage cheese
- Salt and freshly ground pepper to taste
- A few mini pattypan squash
Sprinkle a little of the thyme flowers on the cod pieces. Roll up each piece in a thin slice of bacon, then close it. Season with pepper.
Cut 4 large rectangles of aluminium foil and butter the inside with a pastry brush. In the centre of each rectangle, place a bay leaf over which the cod will be placed.
Divide the garlic and onions between each portion. Sprinkle with white wine. Season well with salt and pepper. Top with a slice of Canadian L'Héritage cheese. Fold over the edges of the foil and seal to create 4 parcels (papillotes). Cook for 15 minutes on the grill*.
Jean Soulard, Executive Chef, Le Château Frontenac
*Alternative to BBQ: in 350 °F (180 °C) oven for 15 minutes.
Instead of Canadian L'Héritage cheese, try this recipe with Cantonnier cheese.