Preparation : 30 min | Resting : - |
Cooking : 25 min | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
6 | hake fillets |
5 | carrots |
3 | red peppers |
1 | lemon |
3 | courgettes |
5 | turnips |
150 | ml of white wine |
6 | Sprigs of dill |
1 | Wash the vegetables. Peel the courgettes, carrots and turnips. |
2 | Grate the courgettes, carrots and turnips separately in the midi bowl fitted with the julienne disc or, failing that, the 4-mm grater disc, stacking them horizontally in the feed tube. |
3 | Replace the julienne/grater disc with the 2-mm slicing disc. Slice the peppers and lemon. Set the lemon aside. |
4 | Fry the vegetables with a dash of olive oil for 5 minutes. Season. |
5 | Take a separate sheet of baking parchment for each fillet. Place a small mound of vegetables in the middle of each one and lay the fish on top. Sprinkle with a little white wine. Add a sprig of dill and a slice of lemon. |
6 | Season. |
7 | Wrap the parchment up like a boiled sweet, securing the ends with string. |
8 | Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise time will vary, depending on the thickness of the fillets and the vegetables. |
9 | Open the parcels just before serving. |