Fish a papillote

Ingredients for Fish a papillote

Instructions for Fish a papillote

To prepare the Fish a papillote recipe, please follow these instructions:

Cut the roughest ribs of spinach leaves and rinse them thoroughly in several layers of cold water. Put the spinach leaves in a pan with the water that hangs on. Steam them with high heat and stirring approx. 2 min. Or until they are "collapsed". Pour spinach into a sieve and press it free of moisture.

Sprinkle the red tuna fillets with 1 teaspoon of salt. Cut the salmon across 12 strips. Cut 6 pieces of baking paper (approx. 35 x 42 cm). Distribute spinach, the rest of the salt, butter in small pieces, red diced fillets, salmon strips and pepper in the middle of the 6 pieces of baking paper. Close each package by rolling the 2 long paper sides down towards the fish. Sno each end and bend them up. Bag the fish packs in the middle of the oven.

baking time:
About 15 min. At 225 ° turn off the oven and leave the fish packs standing after the heat for approx. 10 min.

Served with saffron sauce and country bread.

tips:
A papillote is a French term used for dishes prepared in the oven - wrapped in paper. During cooking, vapors and flavors are mixed inside the package, and when opened, a delicious, powerful scent is released. The packages are therefore served on plates, so everyone who participates in the meal will enjoy the fragrance experience.