Cod on Julienne vegetables in foil

Name: Cod on Julienne vegetables in foil
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TEASPOONS Lemon juice; 3 medium-sized carrots; 250 g Celeriac; 1 Stalk leek (leek); 100 g small mushrooms; 600 g Potatoes; 3-4 Stem(s) parsley and dill; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS butter/margarine; 8 tablespoons (80 ml) Vegetable broth; 50 cm roasting-hose

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TEASPOONS Lemon juice
3 medium-sized carrots
250 g Celeriac
1 Stalk leek (leek)
100 g small mushrooms
600 g Potatoes
3-4 Stem(s) parsley and dill
7-10 Tbsp salt, white pepper
2 TABLESPOONS butter/margarine
8 tablespoons (80 ml) Vegetable broth
50 cm roasting-hose

Directions

1
Wash the fish, dab dry. Sprinkle with lemon. Cut off the foil seal strip from the roasting tube and cut through 1x. Tie up a tube opening with it
2
Clean or peel the vegetables, wash and cut them into fine strips. Clean, wash and halve the mushrooms. Peel, wash and slice the potatoes. Wash and pluck the herbs. Mix and season everything
3
Season fish. Open the hose wide (weld seam must be on top). Pour in vegetables and fish. Add fat flakes, pour on broth. Close hose opening with 2. sealing strips
4
Place the hose on the grate, cut in approx. 1 cm perpendicular to the welding seam. Cook on the lowest rail in the preheated oven (electric cooker: 175 °C / circulating air: 150 °C/ gas: level 2) for 20-25 minutes. Arrange everything
5
Cod (young fish from the Baltic Sea are called cod) is a typical lean fish. Its soft, white flesh is suitable for poaching, steaming and frying. In trade: the whole fish, cutlet, fillet