Trout / Salmon in Foil

 

Trout / Salmon in Foil

Trout / Salmon in Foil

Serves 4

Preparation time approximately 30 minutes
+20 minutes cooking time

Ingredients:

4 Ready prepared trout or salmon at approx. 300g
1 Unwaxed lemon
100g Mushrooms
300g Tomatoes
150g Carrots
2 Sprigs of flat leaf parsley and tarragon
1 Sprig rosemary
½ Teaspoon of A.Vogel Herbamare® original
Freshly ground pepper
4 Bay leaves
100ml White wine or alcohol free cider
Aluminium foil

Method:

1. Wash the fish in cold water and pat dry. Finely grate the lemon peel into a dish. Squeeze the lemon juice. Sprinkle the fish inside and out with the juice. Prepare 4 large pieces of aluminium foil.
2. Dice the mushrooms and tomatoes. Cut the carrots into matchsticks. Roughly cut the parsley and tarragon and finely chop the rosemary needles. Mix everything in the bowl with the lemon peel, Herbamare® and pepper. Divide half the mixture between the pieces of foil, placing in the centre.
3. Season the fish inside and out with Herbamare® and lay on top of vegetables. Pile the rest of the vegetables and bay leaf over the fish. Add the white wine. Seal the foil tightly. Preheat in oven to 200°C.
Cook the foil parcels on a baking sheet in the centre of the oven for 15-20 minutes.
4. Cook the foil parcels on a baking sheet in the centre of the oven for 15-20 minutes.

Serve in the foil parcels. Serve with rice.

TIP: This meal can be prepared using 150g to 200g portions of fish fillets, the cooking time in the oven then being reduced to 8 to 10 minutes followed by 3 to 4 minutes on warmed plates. Prepare each portion in its own foil parcel. Connoisseurs believe that wild-caught sea char is the most delicate freshwater fish of all. Its flesh is really soft and tasty.

This meal is also a wonderful source of Omega-3, a ‘good fat’ that is vital for the maintenance of good health. If you want to supplement your diet with extra Omega-3, use A.Vogel’s VegOmega-3.