Recipe
Ingredients
whitefish fillet
carrots
leek
spring onions
basil
chervil
marjoram
white wine
olive oil
table salt
pepper, black
Production
Preparation
Lay out four pieces of aluminum foil for the fish. Finely chop the herbs. Wash the whitefish fillets well and pat dry with kitchen paper.
Cut the carrots and leeks into strips. Cut the spring onions, including the green tops, into fine rings. Blanch the vegetables briefly, drain and rinse with cold water.
Brush the aluminum foil with a little olive oil. Place the fish on top and season with salt and pepper. Spread the vegetable strips and herbs on top. Drizzle with white wine and seal well.
Steam in the convection oven at 180°C in its own juice.
The fish parcels can also be cooked on a hot grill.
Serving
Serve on hot plates. Suitable side dishes include boiled potatoes or rice.
Evaluation