KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
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SEASONAL FRUIT<br />
COD FILLET<br />
WITH TWO TYPES OF GRAPES<br />
Serves 4 15 minutes 15 minutes<br />
› 4 cod steaks of 150 g<br />
› 1 small bunch of grapes<br />
› 40 g dried raisins<br />
› 80 g softened butter<br />
› 4 sprigs of thyme<br />
› 6 cl grape juice<br />
› Pepper, 5-berry blend<br />
from the mill<br />
› Fleur de sel<br />
1 Preheat the oven to 180°C. Wash the grapes and remove the seeds; peel if<br />
the skin is thick.<br />
2 Line 4 small individual baking dishes with baking paper, leaving plenty<br />
of room for the edges to extend. Brush the bottom of the dishes with<br />
softened butter, arrange the cod steaks, season with pepper, then add the<br />
grapes and sultanas, crumble the thyme; add two dabs of butter to each<br />
steak and 1 tablespoon of grape juice to each dish.<br />
3 Seal the foil parcels tightly and place the dishes on the rack in the middle<br />
of the oven to cook for 15 minutes.<br />
4 Carefully cut the tops of the parcels when they come out of the oven, salt<br />
the fillets with fleur de sel and serve immediately.<br />
A PORCELAIN DISH SLOWS DOWN COOKING: AT 180°C, COUNT<br />
5 MINUTES LESS TO COOK THE SAME DISH WITH THE PAPER<br />
PARCELS PLACED ON A METAL TRAY.<br />
83<br />
<strong>KACHEN</strong> No.28 | AUTUMN 21
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