Cod and Maple Vinegar-Leek Papillotes with Potato Papillote

POTATO PAPILLOTE

• 6 cups baby potatoes, halved
• 2 tbsp canola oil
• Salt and pepper
• 2 tbsp butter, melted
• 10 sprigs of fresh thyme
• 5 cloves of garlic, unpeeled and crushed

COD PAPILLOTES

• 4 pieces of cod, 170 g (6 oz) each
• Salt and pepper
• 3 leeks, washed and sliced (white part only)
• 4 knobs of butter
• 1/4 cup maple vinegar
• 1/3 cup white wine

VINAIGRETTE AND SALAD

• 1/4 cup maple vinegar
• 1/2 cup organic canola oil
• 4 chive leaves, minced
• 1 small grey shallot, peeled and minced
• Salt and pepper
• 3 cups arugula
• 1 small Chioggia beet, finely sliced

POTATO PAPILLOTE

1. Preheat the barbecue to medium or 190° C (375° F).
2. Cut out two large sheets of aluminum foil and double them up.
3. In a bowl, toss the potatoes with the oil, then season with salt and pepper. Arrange in the centre of the aluminum foil.
4. Add the butter, garlic cloves, and the thyme, close the foil papillote, and place on the top rack of the barbecue.
5. Cook for 20 – 30 minutes, until the potatoes are tender.

COD PAPILLOTES

1. Cut out 4 rectangles of aluminium foil about 30 cm by 40 cm (12 in by 16 in).
2. Season the pieces of cod with salt and pepper.
3. Place an equal amount of the leek slices onto one side of each foil rectangle, and season lightly with salt and pepper.
4. Lay the pieces of cod onto the leeks and top with the knobs of butter.
5. Pour equal amounts of maple vinegar and white wine on the pieces of cod, then fold the foil over and seal.
6. 10 – 15 minutes after starting the potatoes, put the cod papillotes onto the lower rack on the barbecue and cook 10 – 12 minutes.

VINAIGRETTE AND SALAD

1. In a bowl, combine the maple vinegar, oil, chives, shallot, and the salt and pepper.
2. Pour vinaigrette over the arugula mixed with the thin slices of Chioggia beet and serve with the cod and potatoes.