Recipe Parcels of poached cod with coconut milk and cherry tomatoes.

To prepare this dish

Ingredient list

Preparation

4 cod steaks
20 cherry tomatoes
1 coriander bouquet
10 cl coconut milk
10 cl So Light
1 limes
4 pinch curry

Elle & Vire products used

So Light

Necessary ustensils

Greaseproof paper

The recipe,
step by step

1. 1

   Preparation

   Wash the cherry tomatoes and blanch them for 1 minute in boiling water.

   Prepare 4 sheets of baking paper or 4 banana leaves.

   Mix the coconut milk and cream in a bowl. Set aside.

   Place one slab of cod on each sheet of greaseproof paper or banana leaf. Season with salt and pepper.

   Apportion the tomatoes and chopped coriander.

   Seal the parcels hermetically by folding over the sides and, if necessary, tie with string. Place in a hot oven for 10 minutes. 

   Open the parcels immediately before serving and drizzle with the coconut-milk cream you have set aside.

   Sprinkle with curry powder and serve with white rice and wedges of lime.