Fish, the dish in the dish or foil

Ingredients for Fish, the dish in the dish or foil

Instructions for Fish, the dish in the dish or foil

To prepare the Fish, the dish in the dish or foil recipe, please follow these instructions:

Whole fish: The cleaned fish is scratched on both sides in a few places where it is thickest. In these ridges and along the back of the leg, sprinkle a little salt, drizzle some lemon juice and add some butter. Put the fish in a greased, refractory dish or on greased foil. Apply butter lumps. The dish is covered with a tight lid or foil. The foil is rolled tightly together at the top and at each end. A dish or foil package is placed on the oven grille over the frying pan in oven at 180 gr. Milling time for whole fish of approx. 2 kg 1 hour, larger fish approx. 1 1/2 hour. Cut fish, approx. 21/2 cm thick or fish fillets are laid in greased, refractory dish or foil, sprinkle with salt, sprinkle with lemon juice, white wine or apple cheese, butter is placed here and there. Dillkviste, laurel leaves, peppercorns and pepper strips can be added. The fish tenderloin, close to the oven in 180 gr of approx. 1/2 hour. Large portions can be put in greased pan. The fillets can be rolled together from the pointed end and placed close. Spice up, sprinkle with moisture and spread butterballs as above. The frying pan is covered with foil that closes well to the edge of the frying pan. The cooking time in the oven at 180 gr approx. 30 min. Appearance: The dish is styled on the table. The foil package opens at one end over the sauce pan so that the fishy shed that has penetrated can give flavor to the sauce. The package is eaten on the serving tray. The foil is rolled down on both sides of the fish and the garnish is placed around, eg: lemon slices, chopped parsley, chopped eggs, buttered carrots, grated horseradish, etc.