Rainbow in foil with potatoes and purjolök
Cooking Time45 m
Ingredients12
DifficultyMedium
Cooking fish in packages makes it so juicy and good! This rainbow salmon is cooked in packages (on the grill or in the oven) with potatoes, lettuce and dill. Top with ripped pepper root and then just enjoy it.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
In folie
Ingredients
4 servings
- Step: 11 pc by the salad
- Step: 2800 g cold cooked potatoes
- Step: 31/2 pc by salad
- Step: 41 pc pouring dill
- Step: 5700 g rainbow salmon
- Step: 68 pc wet backplate paper
- Step: 7grillfolie (only for cooking on the grill)
- Step: 8salt
- Step: 9black pepper
- Step: 10100 g butter
- Step: 111/2 pc lemon (saft)
- Step: 124 msk fresh pepper root
Instructions
- Step: 1Put the oven at 200°C, over and underheat (or see step 8 for barbecue with foil).
- Step: 2Custom and squeeze the salad bulb nicely on the slip. Ditch the potatoes. Share the salad peas in the long run. Cut the dill fine.
- Step: 3Cut the skin off the fish and divide it into 4 equal pieces (for4 port).
- Step: 4Divide half of the butter into the middle of the wet baking sheet papers (2 papers per fish package). Divide potatoes, salad bulbs and salad peasants on the butter. Spice with salt and black pepper.
- Step: 5Put a piece of fish on each potato. Spice with salt and black pepper. Allocate dill and the remaining butter over the fish and press over lemon juice.
- Step: 6Wrap the packages and twist the ends so that they close properly.
- Step: 7For the oven: Put the package on a sheet and insert into the middle of the oven about 20 minutes, or until the fish has an inner temperature of 52-54°C.
- Step: 8For grill: Insert the paper packages into foil and grill on indirect heat (about 200°C) 15-20 minutes until the inner temperature is 52-54°C.
- Step: 9Open the packages and sprinkle over ripped pepper root.
Näring
| Calories | 595kcal |
|---|---|
| Carbohydrates | 35g |
| Fat | 35g |
| Protein | 33g |
| Serving Size | 4serving |
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