User Manual

Fish 105
Asparagus and fish parcels [Index: ] [Index: ]
MCRC00902439_BO_Spargel-Fisch-Paeckchen-016_F39MCRC00918125_SE_Spargel-Fisch-Paeckchen-015MCRC00900755_NF_Spargel-Fisch-Paeckchen-007_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish
For 6 servings
Universal pan
ASPARAGUS:
500 g white asparagus
500 g green asparagus
Salt
Sugar
2 tbsp lemon juice
1 tbsp basil, chopped
1 tbsp chervil, chopped
1 tbsp tarragon, chopped
1 tbsp tarragon vinegar
1 tbsp olive oil
1 tsp Dijon mustard
Sea salt
White pepper freshly ground
FISH:
6 fresh spined loach fillets, 100 g each
Salt
Pepper, freshly ground
2 tbsp lemon juice
100 g prawns, fresh or frozen
IN ADDITION:
Greaseproof paper
Kitchen string
Small bowls
Per serving
145 kcal, 3 g carbs, 3 g fat, 24 g protein, 0,3 BU
PREPARATION
1. Peel the whole of the white asparagus, peel the lower third of the green asparagus and cut off the
ends. Cut the asparagus into chunks approx. 5 cm in size.
2. Bring the water to the boil. Season to taste with salt, sugar and lemon juice. Add the asparagus
and part-cook for approx. 5 minutes.
3. Mix the herbs with vinegar, olive oil and mustard in a large bowl. Add the asparagus, season with
sea salt and pepper and leave to infuse for approx. 10 minutes.
4. Rinse the fish quickly under cold water and pat dry with kitchen towel. Season with salt and
pepper and drizzle with lemon juice.
5. For every fish fillet, cut a piece of greaseproof paper to 30x30 cm and place into a small bowl.
Distribute the marinated asparagus, fish fillet and prawns evenly between the little bowls. Twist the
greaseproof paper into a parcel and seal at the top with kitchen string. Cut off any loose edges at the
top.
6. Place the parcels into the universal pan and cook as indicated.
Universal pan, level 2Top/bottom heating
Setting procedure:
Top/bottom heating
180 °C
Cooking time: 25-30 minutes
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