She responded something like, “Yeah, and then at 4 years old it’s all over, they don’t want to eat anything anymore.”
Parcels of black cod & Brussels sprouts in garlic cream
1 lb Brussels sprouts
5 garlic cloves
1 1/4 cup heavy cream
1 lb black cod
4 thin slices of pancetta
4 pinches of caraway seeds
Salt & pepper
Preheat the oven at 350°F.
Bring a large pot of salted water to a boil. Grossly quarter the Brussels sprouts and wash them. Plunge them in the boiling water for two minutes, drain them and cool them off under cold running water. Set them aside on a kitchen towel.
Wrap the garlic cloves (unpeeled) in parchment paper and bake them for 15 minutes.
Remove the skin and mash them with a fork. Combine with the heavy cream in a small saucepan and set aside.
Cut the cod into four pieces, and cut 4 squares of parchment papers.
On each square of paper, place a bed of Brussels sprouts, a piece of black cod and a slice of pancetta on top. Sprinkle with pepper and some caraway seeds.
Wrap the parcels hermetically, tying each end with kitchen string. (Note: you can make these ahead of time and keep them in the fridge until ready to bake)
Place the four parcels directly on the bottom of the oven and bake 10-12 minutes.
Place the saucepan with the garlic and cream over low heat. Add a sprinkle of salt and some pepper. Bring to a low simmer.
Place each parcel on a plate, open it and pour the cream of garlic over the fish.