ingredients

4 back of cod 150 g
80 g of pitted black olives
1 bulb of fennel
1 carrot
1 sweet onion
1 tomato
1 rib of celery
1 yellow pepper
1 star of star anise
1 shallot
5 dl of milk
1 4 1 tbsp. to s. ?olive oil

Equipment

1 saucepan
1 small pan
1 small robot
4 large sheets of baking paper
1 pressure cooker

Steps

Step 1

In advance : heat milk and star anise; at first broth remove from heat, cover, let cool. Melt the shallot with 1 tbsp. oil; when it is tender, mix it with olives and 4 tbsp. (6 cl) oil; pepper, taste before salting.

2nd step

Prepare everything : filter, warm the milk; out of the fire, immerse the fish for 10 minutes; drain. Cut all the vegetables into cubes, melt them for 3 minutes with 1 tbsp. oil in the pan while stirring.

Step 3

Approx. 15 minutes before serving : superimpose on the sheets of baking paper: rectangle of vegetables, olive cream, fish, salt. Close the curls. Pour 75 cl of water in the pan, put the wrappings in the basket, close. As soon as the steam escapes, cook for 4 minutes on a low heat. Serve hot.

tips

Cocotte-minute . We have a weakness for the Seb Clipso Control: easy to open and close with one hand, and equipped with a timer that triggers as soon as steam escapes to program the actual cooking time. Its folding handles make it easier to store.

Refine . Place the wrappers on 4 hot plates, open them, slide a slice of lemon, serve quickly.

Variations . Change vegetables as the seasons go by. In the summer, for example, • you'll add diced aubergine gently into a non-stick, fat-free pan; • you will replace the carrot with a small zucchini diced in raw dices in the foil; • you will replace the sweet onion with chopped cive or very small white onions ...