Hake and vegetable parcels
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2 rates
Preparation : 30 min
Cooking : 25 min
Total time : 55 min Rest : 0 min
Equipment
kitchen twine or string, baking parchment
4 people
600 g of pollock
2 courgettes
3 carrots
3 turnip
2 red pepper
100 ml white wine
1 lemon
4 sprigs dill
1 tbsp olive oil
Associated products
Tips
You can use other types of fish, such as salmon and perch.
RECIPE STEPS
1
Wash the vegetables.
Peel the courgettes, carrots and turnips.
- 2 courgettes
- 3 carrots
- 3 turnip
2
Grate the courgettes, carrots and turnips separately in the midi bowl fitted with the julienne disc or the 4mm grater disc.
Stack the vegetables horizontally in the feed tube.
- 2 courgettes
- 3 carrots
- 3 turnip
3
Replace the julienne/grater disc with the 2mm slicing disc.
Slice the peppers and lemon. Set the lemon aside.
- 2 red pepper
- 1 lemon
4
Fry the vegetables with a dash of olive oil for 5 minutes. Season with salt and pepper.
- 1 tbsp olive oil
5
Place the vegetables on baking parchment and add the fish on top.
Drizzle lightly with white wine. Add a sprig of dill and one slice of lemon.
- 600 g of pollock
- 100 ml white wine
- 4 sprigs dill
6
Season.
7
Wrap the parchment up like a boiled sweet, securing the ends with the kitchen twine or string.
8
Bake in a preheated oven at 180 °C (gas mark 4) for 20 to 25 minutes.
The time will vary depending on the thickness of the hake fillets and the vegetables.
9
Open the parcels just before serving.
