Cod Parcels with Vanilla and Mango

Cod Parcels with Vanilla and Mango

Delicate cod, fragrant vanilla and sweet mango make an unexpected but balanced trio. Vanilla, known for its sweetness and aromatic complexity, is often associated with desserts, but in savoury cuisine, it can bring a surprising depth of taste. It works particularly well with delicate ingredients like fish, giving it a sweet, fragrant touch without overwhelming its flavour.

Mango provides a fruity sweetness and light acidity, which can balance the flavours of a dish. In a dish with fish and vanilla, mango adds a tropical and refreshing dimension, as well as a beautiful bright colour.

Culinarily, this combination creates a balance between sweet, sour and salty, with complementary textures: the softness of fish, the creamy sweetness of vanilla, and the juicy freshness of mango. This is a common association in fusion cuisine, especially in regions where these ingredients are local, such as in certain tropical countries.

In short, this marriage of flavours is a culinary adventure that shows how creativity in the kitchen can result in unexpected and delicious flavour combinations.

For you and your other half you need:

2 cod steaks

1 small mango

8 raw pink prawns

2 cm of ginger

8cl dry white wine

1 vanilla pod

2 tbsp olive oil

Salt / pepper

Cut the mango into thin slices and the vanilla pod in 2.

Cut your piece of ginger into thin slices.

Clean your prawns. 

Assemble your papillotes with baking paper. 

Place 2 slices of mango in each foil packet, then cover them with a cod steak. Garnish with 2 prawnss and half a vanilla pod and ginger. Drizzle with white wine and a drizzle of olive oil. Salt and pepper. 

Seal your foil packets tightly.

Bake at 180°C for 12 to 15 minutes.