Cod on julienne vegetables in foil

For 4 people
  • 2 TL lemon juice
  • 3 medium sized carrots
  • 250 g Celeriac
  • 1 leek stick
  • 100 g small mushrooms
  • 600 g Potatoes
  • 3-4 stem (s) Parsley u. Dill
  • salt, white pepper
  • 2 EL Butter / Margarine
  • 8 tbsp (80 ml) vegetable broth
  • 50 cm roasting tube
50 minutes
light
1.
Wash the fish, pat dry. Drizzle with lemon. Separate the film sealing strip from the roasting tube and cut it once. Use it to tie a hose opening
2.
Clean or peel the vegetables, wash and cut into fine strips. Clean, wash and halve the mushrooms. Peel, wash and slice the potatoes. Wash and pluck herbs. Mix and season everything
3.
Season the fish. Open the hose wide (weld seam must be on top). Fill in vegetables and fish. Put flakes of fat on it, pour in the broth. Tie the hose opening with a 2nd sealing strip
4th
Place the hose on the grate, cut about 1 cm perpendicular to the weld seam. On theCook the bottom rack in the preheated oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for 20-25 minutes. Serve everything
5.
KABELJAU
6.
Cod (young fish from the Baltic Sea are called cod) is a typical lean fish. Its soft, white meat is suitable for poaching, stewing and roasting. In stores: the whole fish, chop, fillet
1 person approx.:
  • 340 kcal
  • 1420 kJ
  • 32 g protein
  • 12 g fat
  • 21 g carbohydrates

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